1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/3 cup water
The 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.
The Verdict.
They're delicious!
My kids weren't super into them -- and each ate a few bites just to be polite, but mostly filled up on quesadillas.
That said, this is a great meatless dinner to make during the warm summer months.
enjoy!!
want more veggie dishes?
