Slow Cooker Vegetable-Stuffed Bell Peppers Recipe

Name: Slow Cooker Vegetable-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 1/2 ounce) cans diced tomatoes, undrained; 1 (16 ounce) can kidney beans, rinsed and drained; 1 ½ cups cooked rice; 2 cups shredded cheddar cheese, divided; 1 (10 ounce) package frozen corn, thawed; ¼ cup chopped onion; 1 teaspoon Worcestershire sauce (or to taste); 1 -2 teaspoon chili powder (or to taste); ½ teaspoon pepper; salt (to taste); 6 medium green bell peppers

Servings: persons

2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 ½ cups cooked rice
2 cups shredded cheddar cheese, divided
1 (10 ounce) package frozen corn, thawed
¼ cup chopped onion
1 teaspoon Worcestershire sauce (or to taste)
1 -2 teaspoon chili powder (or to taste)
½ teaspoon pepper
salt (to taste)
6 medium green bell peppers

1
In a large bowl, add the tomatoes, beans, rice, 1 1/2 cup cheese, corn, onion, Worcestershire sauce, chili powder, pepper, and salt to taste; stir to combine.
2
Remove and discard the tops and seeds of the green peppers.
3
Spoon about 1 cup vegetable mixture into each green pepper.
4
Place peppers in a 5-quart slow cooker.
5
Cover and cook on LOW for 8 hours.
6
Sprinkle with remaining cheese.
7
Cover and cook 15 minutes more or until peppers are tender and cheese is melted.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (14 1/2 ounce) cans diced tomatoes, undrained, 1 (16 ounce) can kidney beans, rinsed and drained, 1 ½ cups cooked rice, 2 cups shredded cheddar cheese, divided, and more.

Yes, Slow Cooker Vegetable-Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Vegetable-Stuffed Bell Peppers

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