Vegetarian Stuffed Peppers (slow-cooker style)

Teresa Jacobson Recipe

By Teresa Jacobson foundmyzen

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!


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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Collection: Crock Pot Recipes
Other Tag: Healthy