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Vegetable-Stuffed Peppers

By: Sandra Allen

"'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."

Rate/Review | Read Reviews (3)

502 Saves

Prep Time:
10 Min

Cook Time:
8 Hrs 15 Min

Ready In:
8 Hrs 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 (14.5 ounce) cans diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 1/2 cups cooked rice
2 cups shredded Cheddar cheese, divided
1 (10 ounce) package 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 bell 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; mix well. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup of the 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.