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Vegetable-Stuffed Peppers

 Vegetable-Stuffed Peppers
"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.
6 ServingsPrep: 10 min. Cook: 8-1/4 hours

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

Directions

  • 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.
  • Sprinkle with remaining cheese. Cover and cook 15 minutes longer or
  • until peppers are tender and cheese is melted. Yield: 6 servings.
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.