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Vegetable-Stuffed Peppers Recipe
Vegetable-Stuffed Peppers Recipe photo by Taste of Home

Vegetable-Stuffed Peppers Recipe

Publisher Photo
"This recipe came with my slow cooker," says Sandra Allen from Austin, Texas. She fills green peppers with a flavorful combination of cooked rice, kidney beans, corn and onions. "I like to fix meatless main dishes for a change of pace. This one has become a monthly mainstay for my family.
TOTAL TIME: Prep: 10 min. Cook: 8-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 8-1/4 hours
MAKES: 6 servings

Ingredients

  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/2 cups cooked rice
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 package (10 ounces) frozen corn, thawed
  • 1/4 cup chopped onion
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 6 medium green peppers

Nutritional Facts

1 serving (1 each) equals 342 calories, 11 g fat (8 g saturated fat), 40 mg cholesterol, 550 mg sodium, 46 g carbohydrate, 8 g fiber, 17 g protein.

Directions

  1. In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.
  2. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted. Yield: 6 servings.
Originally published as Vegetable-Stuffed Peppers in Quick Cooking July/August 2003, p45

Nutritional Facts

1 serving (1 each) equals 342 calories, 11 g fat (8 g saturated fat), 40 mg cholesterol, 550 mg sodium, 46 g carbohydrate, 8 g fiber, 17 g protein.

Reviews for Vegetable-Stuffed Peppers

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (2)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Jul. 7, 2014

I haven't made this yet, but it sounds really good. Hummmm

MY REVIEW
Reviewed Jul. 7, 2014

If you say it's Veggie stuffed peppers then make it just that. Only thing I kept in this recipe is the pepper. I put raw cauliflower in blender and grated to resemble rice. Added chopped zucchini, yellow squash and turnips. Used fresh corn off the cob, diced red peppers, onion, 1 clove of garlic. Saluted all veggies minus cauliflower rice & green pepper till denté. Add cumin, cyanne chili pepper, salt pepper to taste. Tossed in small can of diced tomatoes and stirred in "rice". Stuff peppers and grilled for 8-10 min. I make this in the m fall winter cooking for 2-3 hrs on low in crock pot. Now THIS is a veggie stuffed pepper.

MY REVIEW
Reviewed Nov. 28, 2012

there are too many great recipes to make an average one again.

MY REVIEW
Reviewed Aug. 6, 2008

I make a recipe similar to this, but mine has black beans instead of the kidney beans and yellow hominy instead of the corn. Either way, this recipe makes a very good meal.

My finishing touch is placing one nacho-sliced jalapeno on top of each stuffed green pepper.

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