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Vegetable-Stuffed Peppers

Name: Vegetable-Stuffed Peppers
Prep time: 10 min
Cook time: 8 h 15 min
Total time: 8 h 25 min
Yield: 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 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

3 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 8-1/4 hours

Makes

6 servings

I like to mix things up and make meatless main dishes for a change of pace. This one has become a monthly mainstay for my family. Fill green peppers with a flavorful combination of cooked rice, kidney beans, corn and onions. —Sandra Allen, Austin, Texas

Vegetable-Stuffed Peppers Recipe photo by Taste of Home

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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 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.

Nutrition Facts

1 stuffed pepper: 342 calories, 11g fat (8g saturated fat), 40mg cholesterol, 550mg sodium, 46g carbohydrate (8g sugars, 8g fiber), 17g protein.

Vegetable-Stuffed Peppers

Total Time

Makes

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Ingredients

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