For a satisfying dish with minimal prep, it doesn’t get easier than these vegetarian stuffed peppers.
Packed with rice, beans and Monterey Jack cheese, these peppers turn tender in the slow cooker.
Chop enough tops to make 1/3 cup; set aside.
Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
If necessary, cut a thin slice from the bottom of each pepper so they sit flat.
In a medium bowl, stir together 1 cup rice and 1 can undrained beans; spoon into peppers.
Place peppers, filled-side up, in cooker.
To serve, transfer peppers to serving plate and cut in half, if desired.
Spoon tomato sauce over peppers and sprinkle with 3 ounces cheese.
Tips
Line your slow cooker with a disposable slow cooker liner.
Add ingredients as directed in recipe.
Do not lift or transport the disposable liner with food inside.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
