Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot

Name: Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6 serving(s)
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

(3)

Recipe 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?"

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READY IN: 8hrs 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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