Vegetarian Stuffed Bell Peppers (Crockpot)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 bell peppers (your choice of colors)1/2 cup prepared or premade pasta sauce1 (15-ounce) can black beans, drained and rinsed1 (8-ounce ) can corn (there's a picture of a 16-ounce can; I only used half)1 small onion, diced2 cups cooked long grain rice1/2 teaspoon smoked paprika1/4 teaspoon kosher salt1/4 teaspoon black pepper1 cup shredded cheddar cheese 1/3 cup water
Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each. In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese. Mix well to combine----it will be quite gloppy. Shove as much of this concoction as you can into each of your cored peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.
Number of Servings: 6
Recipe submitted by SparkPeople user HAWKEYERANT.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.
Number of Servings: 6
Recipe submitted by SparkPeople user HAWKEYERANT.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 7.4 g
- Cholesterol: 16.7 mg
- Sodium: 280.7 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 5.1 g
- Protein: 9.5 g