Vegetable-Stuffed Peppers Recipe

Vegetable-Stuffed Peppers Recipe

  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 1/2 cups cooked rice
  • 2 cups 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
  1. In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups 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-qt. slow cooker. Cover and cook on low for 8 hours.
  2. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
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