Stuffed Bell Peppers Recipe

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large green bell peppers; 2 large red bell peppers; ½ cup converted white rice; 1 (15 1/4 ounce) can whole kernel corn, drained; 1 (2 1/4 ounce) can sliced ripe olives, drained; 3 scallions, chopped; ¼ teaspoon seasoning salt; ¼ teaspoon garlic pepper seasoning; 1 (14 1/2 ounce) can diced tomatoes, undrained; ⅓ cup dry red wine; 1 (6 ounce) can tomato paste

Servings: persons

2 large green bell peppers
2 large red bell peppers
½ cup converted white rice
1 (15 1/4 ounce) can whole kernel corn, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
3 scallions, chopped
¼ teaspoon seasoning salt
¼ teaspoon garlic pepper seasoning
1 (14 1/2 ounce) can diced tomatoes, undrained
⅓ cup dry red wine
1 (6 ounce) can tomato paste

1
Slice the tops off the green and red peppers and carefully remove the seeds and inner ribs.
2
Remove the stems from the tops and chop the remaining pepper pieces.
3
Stand the peppers upright in a 5-quart slow cooker.
4
(If you have a smaller crockpot, stack the peppers).
5
In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper and 1/4 cup of the tomatoes with their liquid.
6
Mix well.
7
Stuff the peppers with the corn mixture, dividing equally and packing lightly.
8
Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended.
9
Pour over and around the peppers in the slow cooker.
10
Cover and cook on LOW 6 1/4-7 hours or until the rice is cooked and the peppers are tender but still hold their shape.
11
Makes 4 main-course or 8 side-dish servings.

145

kcal

Calories

Carbs

Protein

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 large green bell peppers, 2 large red bell peppers, ½ cup converted white rice, 1 (15 1/4 ounce) can whole kernel corn, drained, and more.

Yes, Stuffed Bell Peppers falls under the General 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.

Stuffed Bell Peppers

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