How many servings does this recipe make?

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

What ingredients do I need for Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot?

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 1/2 cups cooked rice, 8 ounces shredded cheddar cheese, divided, and more.

Is Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot suitable as soups & stews?

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

How do I store leftover Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot?

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

Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot Recipe

Name: Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot
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 1/2 cups cooked rice; 8 ounces 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, washed, cored and seeded

Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot

Eats Now Editorial Team · 584 kcal · Soups & Stews

Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot – a delicious recipe with tomatoes, kidney beans, rice, cheddar cheese, frozen corn, onion. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot

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