 |
Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
|
Vegetarian, colorful and made in a slow cooker. Very easy, even uses raw rice. Use all green or red peppers if you like. I use frozen corn instead of canned. Ingredients:
2 large green bell peppers |
2 large red bell peppers |
1/2 cup converted white rice |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (2 1/4 ounce) can sliced ripe olives, drained |
3 scallions, chopped |
1/4 teaspoon seasoning salt |
1/4 teaspoon garlic pepper seasoning |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/3 cup dry red wine |
1 (6 ounce) can tomato paste |
Directions:
1. Slice the tops off the green and red peppers and carefully remove the seeds and inner ribs.
2. Remove the stems from the tops and chop the remaining pepper pieces.
3. Stand the peppers upright in a 5-quart slow cooker.
4. (If you have a smaller crockpot, stack the peppers).
5. In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper and 1/4 cup of the tomatoes with their liquid.
6. Mix well.
7. Stuff the peppers with the corn mixture, dividing equally and packing lightly.
8. Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended.
9. Pour over and around the peppers in the slow cooker.
10. Cover and cook on LOW 6 1/4-7 hours or until the rice is cooked and the peppers are tender but still hold their shape.
11. Makes 4 main-course or 8 side-dish servings.
|
|