Vegetable-Stuffed Peppers |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe came with my slow cooker, says Sandra Allen from Austin, Texas. She fills green peppers with a flavorful combination of cooked rice, kidney beans, corn and onions. I like to fix meatless main dishes for a change of pace. This one has become a monthly mainstay for my family. Ingredients:
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1-1/2 cups cooked rice |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 package (10 ounces) 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 peppers |
Directions:
1. In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.
2. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted. Yield: 6 servings.
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