Stuffed Peppers (vegetarian recipe) In the CrockPot

Published: Mon, 06/18/18

June 18, 2018

Hello there, Slow Cookerers!!

Vegetarian stuffed (can be vegan!) Bell Peppers. I like how this recipe uses pantry staples like canned beans and pasta sauce.

It's so easy, and it can be done all in the crockpot. :-)

and just to be inclusive the carnivores could easily throw in some meat when no one's looking...

Vegetarian Stuffed Bell Peppers

(click thru for more photos and reader comments)

serves 6

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

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!!

PS: The sale is running until the 25th -- then the code expires. Be sure to use "summer18" for a 15% discount on the Meal Plan Bundle, the Organizing Bundle, and *all* ebooks!

enjoy your day!! steph