Stuffed Peppers

Vegetarian Stuffed Peppers by A Year of Slow Cooking

Ingredients:

  • 6 bell peppers
  • 1/2 cup prepared or premade pasta sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (8-ounce ) can corn
  • 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:

  1. 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.
  2. Mix well to combine and fill peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.
  3. 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.
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One thought on “Stuffed Peppers

  1. Pingback: CSA Week #14 | Nutrition.Health.Life.

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