My mom has, naturally, been extremely worried about this and took it upon herself to fix things--as a result, a brand new shiny slow cooker appeared on my doorstep the other day and its been beckoning me ever since to create delicious slow cooked things in bulk.
And so, these stuffed peppers were born. I managed to chop everything up and get it settled while I was taking a break from memo writing and in 3.5 quick hours, I had a whole crockpot full of these gorgeous stuffed beauties that I can eat for dinner this week. Thank you, mom, for your awesome gift. I can't wait to bust out some mean chili recipes just as soon as the weather cools down!
Vegetarian Stuffed Peppers
makes 7
6 bell peppers
1 bag of instant brown rice
1 can of kidney beans
4 roma tomatoes
1/4 of a small yellow onion
3 garlic cloves
1 bag of frozen corn, defrosted
shredded cheese (I went for Italian blend)
your favorite tomato based pasta sauce
1/4 cup of water
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
* * *
begin by chopping off the tops of your peppers and taking out the veins & seeds. set them aside.
take all your veggies that need to be chopped (tomatoes, garlic, onion) and chop them up. I did a chunky dice on the tomato and a fine dice on the onion and garlic.
dump your veggies into a big mixing bowl and mix in the rice, the drained and rinsed kidney beans, and your defrosted corn kernels.
Add in the salt, pepper, and italian seasoning and mix everything together.
Grab your tomato sauce and plop about 2 or 3 tablespoons into your mixture.
Mix in 3/4 a cup of cheese as well. stir it all together.
Now the assembly: take about 3/4 cup of your sauce and mix it with 1/4 of water. Dump this into the bottom of your crockpot as your base.
Fill each pepper with your mixture and place them standing up in your crockpot.
Take a spoonful of tomato sauce and put it on top of your peppers, along with a sprinkling of cheese.
Set your crockpot on low, and let it do its thing for 3.5 hours
you can literally add anything you want to this--I like the vegetarian version because its an all-in-one side with veggies and carbs if I decide to grill up some chicken or make some fish later this week. You can easily add ground chuck, maybe some mushrooms, use different spices and make it more mexican inspired--the possibilities are endless.