Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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We like to go 'meatless' once in awhile. The flavorful combination of ingredients in the stuffing is so hearty, you won't be asking where's the beef? 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 |
8 ounces shredded cheddar cheese, divided |
1 (10 ounce) package frozen corn, thawed |
1/4 cup chopped onion |
1 teaspoon worcestershire sauce |
3/4 teaspoon chili powder |
1/2 teaspoon pepper |
1/4 teaspoon salt |
6 medium green bell peppers, washed, cored and seeded |
Directions:
1. In a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheddar cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well.
2. Fill each pepper with about 1 cup of the vegetable mixture.
3. Place in a 5 quart slow cooker.
4. Cover and cook on low for 8 hours.
5. Sprinkle with remaining cheese.
6. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
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