Slow Cooker Vegetable-Stuffed Bell Peppers 🌶️🥦

Overview:

This Slow Cooker Vegetable-Stuffed Bell Peppers recipe is a true delight for those seeking a hearty, flavorful, and nutritious meal that’s effortlessly prepared. Bursting with vibrant colors and wholesome ingredients, these stuffed peppers offer a delightful medley of diced tomatoes, kidney beans, cooked rice, cheddar cheese, frozen corn, onions, and an array of aromatic spices. Perfect for weeknight dinners or any occasion where you crave a satisfying meatless dish, these stuffed peppers are sure to become a staple in your recipe repertoire.

Ingredients:

• 2 cups diced tomatoes
• 1 can kidney beans
• 1 1/2 cups cooked rice
• 2 cups shredded cheddar cheese
• 1 cup frozen corn
• 1 onion, finely chopped
• 1/4 cup Worcestershire sauce
• 1 tablespoon chili powder
• 1-2 teaspoons ground pepper
• Salt to taste
• 6 large green bell peppers

Nutritional Information:

• Calories: 380.6 per serving
• Fat: 13.9g
• Saturated Fat: 8.2g
• Cholesterol: 39.5mg
• Sodium: 774mg
• Carbohydrates: 50g
• Fiber: 8.8g
• Sugar: 10g
• Protein: 18.1g

Instructions:

1. Prepare the Filling:

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   • In a large bowl, combine diced tomatoes, drained and rinsed kidney beans, cooked rice, 1 1/2 cups of shredded cheddar cheese, frozen corn, finely chopped onion, Worcestershire sauce, chili powder, ground pepper, and salt to taste. Mix well until all ingredients are thoroughly combined.

2. Prep the Bell Peppers:

   • Wash the green bell peppers and pat them dry. With a sharp knife, carefully remove the tops of the peppers and discard them along with the seeds.

3. Stuff the Peppers:

   • Spoon approximately 1 cup of the prepared vegetable mixture into each hollowed-out green pepper, pressing gently to pack the filling.

4. Assemble in the Slow Cooker:

   • Place the stuffed bell peppers upright in a 5-quart slow cooker, ensuring they are snugly arranged to prevent tipping over during cooking.

5. Slow Cook:

   • Cover the slow cooker with its lid and set the cooking temperature to LOW. Allow the stuffed peppers to cook slowly for 8 hours, allowing the flavors to meld and the peppers to become tender.

6. Add Cheese Topping:

   • Once the cooking time is complete, sprinkle the remaining shredded cheddar cheese over the tops of the stuffed peppers, adding an irresistible layer of gooey goodness.

7. Final Cook Time:

   • Cover the slow cooker again and continue cooking for an additional 15 minutes, or until the peppers are tender and the cheese is melted to perfection.

8. Serve and Enjoy:

   • Carefully remove the stuffed peppers from the slow cooker and transfer them to serving plates. Serve hot, garnished with fresh herbs if desired, and savor each delicious bite of this wholesome and comforting dish.

Recipe Notes:

• Experiment with different seasoning combinations to suit your taste preferences.
• For a spicier kick, consider adding chopped jalapeños or a dash of hot sauce to the filling mixture.
• These stuffed peppers can be served alongside a crisp green salad or crusty bread for a well-rounded meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer-term enjoyment. Simply reheat in the microwave or oven before serving.

With its simple preparation and delightful flavors, this Slow Cooker Vegetable-Stuffed Bell Peppers recipe is a true winner that will impress your family and friends alike. Enjoy the wholesome goodness of these stuffed peppers any day of the week for a satisfying and nourishing meal experience.