Vegetarian Stuffed Bell Peppers (Crockpot)

Vegetarian Stuffed Bell Peppers (Crockpot)
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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
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Introduction

From http://crockpot365.blogspot.com/2010/10/sl
ow-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.

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  • Really good. - 2/27/19

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