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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
 (0)
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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