Vegetable-Stuffed Peppers
Vegetable-Stuffed Peppers is an moderately easy dinner. Made with 2 (14 1/2 oz.) cans diced tomatoes (undrained), 1 (16 oz.) can kidney beans, rinsed and drained, 1 1/2 c. cooked rice, 2 c. (8 oz.) shredded cheddar cheese and 1 (10 oz.) pkg. frozen corn, thawed, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a large bowl, combine the tomatoes, beans, rice, 1 1/2 cups of 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-quart 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.
Yields 6 servings.
π· Perfect Pairings
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