Vegetarian Stuffed Bell Peppers (Crockpot)
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegetarian Stuffed Bell Peppers (Crockpot) calories by ingredient
Introduction
From http://crockpot365.blogspot.com/2010/10/slow-cooker-vegetarian-stuffed-bell.html From http://crockpot365.blogspot.com/2010/10/sl
ow-cooker-vegetarian-stuffed-bell.html
Number of Servings: 6
Ingredients
-
6 bell peppers (your choice of colors)
1/2 cup prepared or premade pasta sauce
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce ) can corn (there's a picture of a 16-ounce can; I only used half)
1 small onion, diced
2 cups cooked long grain rice
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/3 cup water
Directions
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.
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