Bean and Rice Stuffed Red Bell Peppers - Crock Pot
- Reviews 6
Ready In: 3 hrs 15 mins
Serves: 6
Ingredients
- 6 medium red peppers
- 1 (15 ounce) can vegetarian chili
- 1 cup cooked rice
- 1 cup monterey jack cheese, shredded
- 1 (15 ounce) can diced tomatoes with green chilies
- low-fat sour cream, for serving
Directions
- Remove the tops, membranes and seeds from the red peppers.
- Stir together rice, chili, and 1/2 of the cheese.
- Spoon into the peppers.
- Pour the diced tomatoes and juice into a 5-6 quart crock pot.
- Placed stuffed peppers filled side up into crock pot.
- Cover and cook on low for 5 hours or high for 3 hours.
- Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
- Serve with sour cream.
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