Prep 15 mins
Cook 6 hrs
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
- 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.
This recipe is exactly what I was looking for because I don't cook with meat very often. Very yummy.
Followed the recipe to the letter and after 7 hours the rice was still raw. Disappointed as this was the first time I have made stuffed peppers. Couldn't see where the liquid to cook the rice actually would come from as the veges would not generate sufficient. If made again would use cooked rice.
We loved these. I cooked for 6 hours on low but the rice still wasn't cooked through (only just cooked through) so I turned it up to high for an hour and it came out beautifully. I agree with MarieAlice and preferred the red capsicum rather than the green and next time will use all red, I think they have a nicer flavour. This is quite a filling meal. Dave thickened the sauce slightly with cornflour but it didn't really worry me to have a thin sauce. Thanks for posting!