BEAN AND RICE STUFFED RED BELL PEPPERS - CROCK POT
Delicious and simple, make-ahead vegetarian meal. This was made for our Father's Day dinner this year. My father LOVES stuffed peppers, so my mother made this meatless version so I could eat them too! Cook time depends on the heat level setting of your crock pot.
Provided by Kozmic Blues
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the tops, membranes and seeds from the red peppers.
- Stir together rice, chili, and 1/2 of the cheese.
- Spoon into the peppers.
- Pour the diced tomatoes and juice into a 5-6 quart crock pot.
- Placed stuffed peppers filled side up into crock pot.
- Cover and cook on low for 5 hours or high for 3 hours.
- Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
- Serve with sour cream.
Nutrition Facts : Calories 158.1, Fat 6.2, SaturatedFat 3.6, Cholesterol 16.8, Sodium 389.9, Carbohydrate 18.7, Fiber 2.6, Sugar 5.1, Protein 7
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