Bean and Rice Stuffed Red Bell Peppers - Crock Pot |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Delicious and simple, make-ahead vegetarian meal. This was made for our Father's Day dinner this year. My father LOVES stuffed peppers, so my mother made this meatless version so I could eat them too! Cook time depends on the heat level setting of your crock pot. Ingredients:
6 medium red peppers |
1 (15 ounce) can vegetarian chili |
1 cup cooked rice |
1 cup monterey jack cheese, shredded |
1 (15 ounce) can diced tomatoes with green chilies |
low-fat sour cream, for serving |
Directions:
1. Remove the tops, membranes and seeds from the red peppers.
2. Stir together rice, chili, and 1/2 of the cheese.
3. Spoon into the peppers.
4. Pour the diced tomatoes and juice into a 5-6 quart crock pot.
5. Placed stuffed peppers filled side up into crock pot.
6. Cover and cook on low for 5 hours or high for 3 hours.
7. Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
8. Serve with sour cream.
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