vegetable stuffed peppers
Slow Cooker
Vegetable-Stuffed Peppers
Bell peppers filled with rice, veggies, and herbs. Baked or slow-cooked for a colorful, wholesome main dish.
Ingredients
- 2 (14.5 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 3/4 teaspoon chili powder
- 1/2 teaspoon pepper 1/4 teaspoon salt
- 6 medium green bell peppers
Directions
- In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup of the vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.
- Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
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