Vegetarian Stuffed Peppers (slow-cooker style)

Recipe Rating:
 1 Rating
Serves: 6
Prep Time:
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot

Ingredients

6 large green bell peppers
2 c cooked brown rice
3 roma tomatoes
1 c frozen corn, thawed
1 small vidalia onion, chopped
1/2 c canned cannelini beans (white kidney beans) , rinsed
1/2 c canned black beans, rinsed
3/4 c cubed monterey jack cheese
2 1/4 oz can sliced black olives, rinsed
1/2-1 tsp dried cilantro
3 clove garlic, minced
salt & pepper, to taste
3/4 c meatless spaghetti sauce
1/2 c water
4 Tbsp grated parmesan cheese

The Cook

Teresa Jacobson Recipe
x7
Well Seasoned
Jacksonville, FL (pop. 821,784)
foundmyzen
Member Since Oct 2010
Teresa's notes for this recipe:
This is really different from every stuffed pepper recipe I've ever tried. Don't let the fact there's no meat scare you off. It's delicious and filling. If you MUST have some meat, try adding some crumbled cooked bacon to the mixture but it's fantastic made vegetarian style. Even my picking teenager liked it!
Make it Your Way...

Personalize This

Directions

1
Cut tops off peppers, remove seeds, rinse and set aside. Prepare rice as per package directions.
2
In a large bowl, combine rice, tomatoes, corn, onion, beans, Monterey Jack cheese, olives, dried cilantro, garlic, salt and pepper. Toss until well blended. Spoon into peppers.
3
In a separate bowl, combine spaghetti sauce and water. Pour half into bottom of 5-qt. slow cooker. Place stuffed peppers in cooker. Spoon remaining sauce over peppers. Top peppers with Parmesan cheese.
4
Cover and cook on low 3 1/2 - 4 hours or until peppers are tender and filling is heated through. Serve warm.
5
Nutrition Info per serving:
Calories 474
Total Fat 9.8g /Sat Fat 4.2g
Cholesterol 15mg
Sodium 423mg
Total Carbs 81.5g/ Dietary Fiber 10.7g /Sugars 10.9g
Protein 17.4g
Gift Membership