Microwave Recipes - Roasted Stuffed Peppers

I tend to find that the hours in the day go by really fast and that finding time to cook can generally be really hard. I really want to be able to eat interesting foods but be able to make them quickly so I can get back to attending to my daughter and spending quality time with her. Thats where the wonderful idea of microwave dishes come in very handy. 

They are something I never thought of doing. But as soon as I saw them I thought, these are the kind of dishes for me.

I decided to try to make Roasted Stuffed Peppers by using just my microwave oven. 

You can make these in lots of different styles and you can vary it up each time by adding new ingredients to make new flavours. You can also change up the colours of peppers you use. This time I used red peppers. 

Here are the ingredients you will need. 

• 3 Bell Peppers 
• 1 tbsp Olive Oil
• 2 Garlic Cloves 
• 150g Long grain rice
• 450ml Vegetable Stock 
• 1 bunch Spring Onions
• 50g Pine nuts
• 100g Cherry Tomatoes 
• 100g Mozzarella 
• 100g Gorgonzola 
• Handful Fresh Herbs

The first thing you need to do is cut the tops from the peppers, empty the seeds and give them a good wash. Then place them to the side. Then crush your garlic and add that and the olive oil to a oven dish or microwavable bowl. This is also where you add your pine nuts, but I don't actually like pine nuts so I left this part out. I gave it a good mix and then put it into the microwave on normal high setting for 2 minutes. While it is in, boil your kettle ready to make the stock. 

Add 450ml of water to a vegetable stock cube and then add the 150g of long grain rice, add your garlic, oil and pine nut mix. Then cover your bowl up and place this back into your microwave on high for 12 minutes. While this is on, cut up your herbs, tomatoes, spring onions and your cheeses. I could not get gorgonzola cheese from my local store so I bought a blue cheese instead which the shop keeper said was quite simular. 

When your rice is ready, allow it to cool slightly before you mix in all your ingredients. Season this well and then give it a good stir. At this point it should look colourful and tasty and don't be afraid to give it a little try. It should taste really good to. You are now ready to spoon this mixture into the peppers. Press it right in as you do as depending on the size of your peppers, there is a lot of rice mixture. I actually had quite a bit left over after I had filled my peppers.
The peppers now need to be placed closely toggether in an oven proof dish. Or on a plate as I found out works perfectly fine to. My oven dish would not fit into my microwave and I need to buy a smaller one. This is where the settings on your microwave are important. 

Set at - Convection 200oc, Plus Grill 2, Plus Low Microwave and cook for 10-12 minutes. 

If all goes to plan, after the 12 minutes your peppers should come out looking really delicious. You will be able to see that the pepper is soft and cooked and that the rice and cheese has gone slightly crusty on the top. They will also smell amazing!

These can be cut in half and shared as a lovely starter dish between 6 people. Or you can do what me and my partner did and make a main meal out of them. We had one and a half each and paired it with some potatoes. We also used the left over mixture as a little extra on the side. 

This recipe takes around 20 - 25 minutes cooking time and prep takes as long as it takes you to cut things up. Which for me is a while. I think next time I make these I will be a lot faster and as easy as this recipe was to make. It will be a lot easier the second time as always. 

Here are the pictures of our meal.

Would you give this recipe a try? 

Have you ever used a microwave for cooking before? 

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