Sweet Pepper Burritos for 2 Recipe
Sweet Pepper Burritos for 2 Recipe photo by Taste of Home

Sweet Pepper Burritos for 2 Recipe

Read Reviews
5 3 2
Publisher Photo
From Sequim, Washington, Marian Platt suggests her tasty burritos for a meatless but filling meal in minutes. “They're so easy to make and great for lunch. Or top with salsa, add a side of refried beans and call it dinner!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1/3 cup chopped onion
  • 1 teaspoon canola oil
  • 1/2 cup diced sweet red pepper
  • 1/4 cup diced sweet yellow pepper
  • 1/4 cup diced green pepper
  • 1/2 teaspoon ground cumin
  • 2/3 cup cooked brown rice
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons cream cheese, cubed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 flour tortillas (8 inches)
  • Salsa, optional

Nutritional Facts

1 burrito (prepared with reduced-fat cheese and fat-free cream cheese) equals 365 calories, 12 g fat (5 g saturated fat), 21 mg cholesterol, 662 mg sodium, 49 g carbohydrate, 3 g fiber, 16 g protein.


  1. In a nonstick skillet, saute onion in oil for 2 minutes. Add the peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up.
  2. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired. Yield: 2 servings.
Originally published as Sweet Pepper Burritos in Cooking for 2 Fall 2005, p53

Reviews for Sweet Pepper Burritos for 2

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 16, 2014

"I like these so much that I double and freeze them!"

Reviewed Oct. 12, 2009

"It is a quick and easy recipe to make. We doubled it and wrapped the extra two in foil in the fridge and heated them a few days later. We will definitely make this one again."

Reviewed Aug. 11, 2009

"Can these be frozen? If so, before or after baking?"

Loading Image