Vegetable-Stuffed Peppers
A Uncategorized recipe with 14 1/2 oz cans diced tomatoes undrained, 16 oz can kidney beans rinsed and drained, cooked rice. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
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.
14 1/2 oz cans diced tomatoes undrained(2)16 oz can kidney beans rinsed and drained(1)cooked rice(1 1/2 c)8 oz shredded cheddar cheese(2 c)10 oz pkg frozen corn thawed(1)chopped onion(1/4 c)worcestershire sauce(1 tsp)chili powder(3/4 tsp)pepper(1/2 tsp)salt(1/4 tsp) - 2
Remove and discard tops and seeds of green peppers.
pepper(1/2 tsp)medium green peppers(6) - 3
Fill each pepper with about 1 cup of the vegetable mixture.
pepper(1/2 tsp) - 4
Place in a 5-quart slow cooker.
- 5
Cover and cook on low for 8 hours.
- 6
Sprinkle with remaining cheese.
8 oz shredded cheddar cheese(2 c) - 7
Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
8 oz shredded cheddar cheese(2 c)pepper(1/2 tsp)medium green peppers(6) - 8
Yields 6 servings.
Rate this recipe
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Vegetable-Stuffed Peppers
A Uncategorized recipe with 14 1/2 oz cans diced tomatoes undrained, 16 oz can kidney beans rinsed and drained, cooked rice. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
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Ingredients Checklist
Directions
8 steps- 1
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.
14 1/2 oz cans diced tomatoes undrained(2)16 oz can kidney beans rinsed and drained(1)cooked rice(1 1/2 c)8 oz shredded cheddar cheese(2 c)10 oz pkg frozen corn thawed(1)chopped onion(1/4 c)worcestershire sauce(1 tsp)chili powder(3/4 tsp)pepper(1/2 tsp)salt(1/4 tsp) - 2
Remove and discard tops and seeds of green peppers.
pepper(1/2 tsp)medium green peppers(6) - 3
Fill each pepper with about 1 cup of the vegetable mixture.
pepper(1/2 tsp) - 4
Place in a 5-quart slow cooker.
- 5
Cover and cook on low for 8 hours.
- 6
Sprinkle with remaining cheese.
8 oz shredded cheddar cheese(2 c) - 7
Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
8 oz shredded cheddar cheese(2 c)pepper(1/2 tsp)medium green peppers(6) - 8
Yields 6 servings.
Rate this recipe
