VEGETARIAN CROCKPOT STUFFED PEPPERS
vegetarian crockpot stuffed peppers
Provided by Build Your Bite
Categories Crock Pot
Time 2h50m
Number Of Ingredients 12
Steps:
- Cook rice according to package instructions, you will need to measure out 2 cups.
- Place cooked brown rice, red onion, black beans, lime juice, cumin, garlic powder, sea salt, paprika, and 1 cup of cheese in a bowl, stir to combine
- Cut tops off of peppers and remove inner seeds and ribs
- Place peppers in crockpot and distribute filling evenly
- Pour 1/2 cup of water into bottom of crockpot so the peppers are sitting in the water
- Cook on high for 2 1/2 to 3 hours
- In the last 10 minutes, remove lid and top peppers with additional cheese. Cover and allow cheese to melt
- Serve topped with hot sauce or salsa, fresh lime juice, sour cream, and tortilla chips
Nutrition Facts : Calories 347 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 9 grams fiber, Protein 16 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 373 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
AMAZING VEGETARIAN CROCKPOT STUFFED PEPPERS
Make and share this Amazing Vegetarian Crockpot Stuffed Peppers recipe from Food.com.
Provided by Denise J
Categories Peppers
Time 6h20m
Yield 5 peppers, 5 serving(s)
Number Of Ingredients 11
Steps:
- Cut tops off of bell peppers, if using italian peppers (they are thinner), lay pepper on cutting board the way it is most stable, then slice off the very top of the pepper at a slight angle (to help keep stuffing inside while cooking in the crock pot). Remove seeds and inner membrane.
- Cook brown rice and cool slightly (I use one bag of Success boil in bag brown rice- super easy and always cooks up perfectly).
- Saute onions in thin layer of wine, or water if you prefer. When starting to become translucent, add mushrooms and saute until mushrooms lose most water and are reduced in size. Add garlic and saute a minute. Add oregano and saute one more minute. Remove from heat.
- In a medium bowl, stir together rice, mushroom mixture, cheese, then salt and pepper to taste. Stuff inside of peppers. Pour half of the marinara into the crockpot, carefully lay peppers on top, then carefully pour remaining sauce on each pepper.
- Cook on low for 6 hours.
Nutrition Facts : Calories 352.2, Fat 8.2, SaturatedFat 2.5, Cholesterol 8.5, Sodium 1163.5, Carbohydrate 58.8, Fiber 10.4, Sugar 25.5, Protein 10
VEGETARIAN STUFFED PEPPERS (SLOW-COOKER STYLE)
This is really different from every stuffed pepper recipe I've ever tried. Don't let the fact there's no meat scare you off. It's delicious and filling. If you MUST have some meat, try adding some crumbled cooked bacon to the mixture but it's fantastic made vegetarian style. Even my picky teenager liked it!
Provided by Teresa Jacobson
Categories Other Main Dishes
Time 3h50m
Number Of Ingredients 15
Steps:
- 1. Cut tops off peppers, remove seeds, rinse and set aside. Prepare rice as per package directions.
- 2. In a large bowl, combine rice, tomatoes, corn, onion, beans, Monterey Jack cheese, olives, dried cilantro, garlic, salt and pepper. Toss until well blended. Spoon into peppers.
- 3. In a separate bowl, combine spaghetti sauce and water. Pour half into bottom of 5-qt. slow cooker. Place stuffed peppers in cooker. Spoon remaining sauce over peppers. Top peppers with Parmesan cheese.
- 4. Cover and cook on low 3 1/2 - 4 hours or until peppers are tender and filling is heated through. Serve warm.
- 5. Nutrition Info per serving: Calories 474 Total Fat 9.8g /Sat Fat 4.2g Cholesterol 15mg Sodium 423mg Total Carbs 81.5g/ Dietary Fiber 10.7g /Sugars 10.9g Protein 17.4g
SLOW-COOKED SOUTHWEST STUFFED PEPPERS - VEGETARIAN
Entered for safe-keeping. From Michelle Gurnsey in Taste of Home Healthy Cooking Dec/Jan 2010. High fiber, no parboiling, and Southwest flavor: this is my kind of dish. Note: this dish only takes 3-4 hours to cook in the slow-cooker.
Provided by KateL
Categories One Dish Meal
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds and white pith. Set aside.
- In large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in 5-quart slow cooker coated with cooking spray.
- Cover and cook on Low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.
Nutrition Facts : Calories 360.2, Fat 10.1, SaturatedFat 5.7, Cholesterol 25.3, Sodium 466.1, Carbohydrate 51.7, Fiber 11.8, Sugar 7.5, Protein 18.4
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