Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot

Submitted by shelbyrose

"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?""

 

• Ready In: 8hrs 30mins
• Ingredients: 11
• Serves: 6

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.

Reviews

[jessi_mcg]

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!

 

[HillaryDVM]

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.

 

[Doreen in CA]

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!!!!