Prep 30 mins
Cook 8 hrs
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?"
- 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
- 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.
- Fill each pepper with about 1 cup of the vegetable mixture.
- Place in a 5 quart 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.
This was good, but I think it definitely needs some more flavors to balance out all those tomatoes! I threw in some cumin and extra salt before cooking, but at the table we ended up adding garlic powder and more salt. Maybe we just like things extra spicy? I followed Doreen's advice and boiled and baked the peppers--worked nicely!
I also made these in the oven for a huge house of college students. They were all very skeptical about the "vegetarian" part, but they wolfed them down and asked for more! I followed with the Harvest Crumb Pear Pie from this site for dessert and had a very happy frat house on my hands.
These stuffed peppers were very good! Instead of making them in a crockpot, I made them in the oven. After I washed, cored and seeded the peppers, I placed them, uncovered, in boiling water for 5 minutes, drained them, and sprinkled the insides with salt. Then I stuffed them and baked them, covered, in a 350 degree oven for 35 min. Yum!!!!