VEGETARIAN SLOW COOKER SOUTHWESTERN STUFFED PEPPERS (PLUS VEGAN OPTION)
A delicious slow-cooked stuffed bell pepper recipe. Mexican flavors with rice, pinto beans, and enchilada sauce make these a wonderful weekend meal! Skip the cheese for a vegan, lactose-free version.
Provided by Raquel Smith
Categories Vegetarian
Time 4h20m
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until they start to brown, about 5 minutes. Add the garlic and cook for 30 seconds or so, then remove from the heat. Stir in the chili powder, cumin, and oregano.
- Place the rice, beans, corn, tomato, chipotle pepper, and cooked onion mixture in a large bowl and stir together. Add salt and pepper to taste.
- Cut the tops off the bell peppers and remove the seeds and pith. Spoon the rice mixture into each of the peppers, packing lightly. If you want to add cheese, fill a pepper halfway, add some shredded cheese, then fill to the top. Do not add cheese on top yet.
- Place the bell peppers in a slow cooker. Fill the area around the peppers with about 1/2 inch of water (I used 2 cups; be careful not to get any water inside the peppers) and cook on low for 3.5-4 hours, until they are easily pierced with a fork but still hold their shape. If you prefer your peppers with a bit of crunch, go for the shorter time. In the last 15 minutes of cooking, add cheese on top if you like and cook until melted.
- Remove the peppers from the cooker with tongs. Spoon 1-2 tablespoons enchilada sauce onto the top of each pepper and serve immediately, with more enchilada sauce on the side.
Nutrition Facts : ServingSize 1 pepper, Calories 578 calories, Sugar 91.7 g, Sodium 396.4 mg, Fat 3.6 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 115.7 g, Fiber 10.6 g, Protein 12.8 g, Cholesterol 15 mg
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
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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