Recipe by LonghornMama
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. Found the recipe on the internet, credited to Martin James in Copenhagen, Denmark.
- 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 See How It's Made
- Slice the tops off the green and red peppers and carefully remove the seeds and inner ribs.
- Remove the stems from the tops and chop the remaining pepper pieces.
- Stand the peppers upright in a 5-quart slow cooker.
- (If you have a smaller crockpot, stack the peppers).
- 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.
- Mix well.
- Stuff the peppers with the corn mixture, dividing equally and packing lightly.
- Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended.
- Pour over and around the peppers in the slow cooker.
- 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.
- Makes 4 main-course or 8 side-dish servings.