Slow Cooker Vegetable-Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This recipe is very versatile. You can experiment with all kinds of seasoning combinations. This is a good meatless main dish. Ingredients:
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (16 ounce) can kidney beans, rinsed and drained |
1 1/2 cups cooked rice |
2 cups shredded cheddar cheese, divided |
1 (10 ounce) package frozen corn, thawed |
1/4 cup chopped onion |
1 teaspoon worcestershire sauce (or to taste) |
1 -2 teaspoon chili powder (or to taste) |
1/2 teaspoon pepper |
salt (to taste) |
6 medium green bell peppers |
Directions:
1. In a large bowl, add the tomatoes, beans, rice, 1 1/2 cup cheese, corn, onion, Worcestershire sauce, chili powder, pepper, and salt to taste; stir to combine.
2. Remove and discard the tops and seeds of the green peppers.
3. Spoon about 1 cup vegetable mixture into each green pepper.
4. Place peppers in a 5-quart slow cooker.
5. Cover and cook on LOW for 8 hours.
6. Sprinkle with remaining cheese.
7. Cover and cook 15 minutes more or until peppers are tender and cheese is melted.
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