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Pronto Vegetarian Peppers

This Pronto Vegetarian Peppers recipe contains instant brown rice, kidney beans, shredded part-skim mozzarella cheese, corn, sweet red peppers and more.
2 Servings - 25 min -
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Servings:2  | Calories:381 | Total Fat:8g  | Chol:18mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 4g
20 %
Total Carb 61g
20 %
Fiber 12g
48 %
Sugars 11g
Cholesterol 18mg
6 %
Sodium 543mg
23 %
Protein 20g
41 %
30% Others combined
26% Instant brown rice
22% Kidney beans
20% Shredded part-skim mozzarella cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 large sweet red peppers, halved lengthwise
1 cup canned stewed tomatoes
1/3 cup instant brown rice
2 tablespoons hot water
3/4 cup canned kidney beans, rinsed and drained
1/2 cup frozen corn, thawed
2 green onions, thinly sliced
1/8 teaspoon crushed red pepper flakes
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Directions : View recipe directions on
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