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Stuffed Bell Peppers

Ready In: 5 hours 10 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

Bell peppers tend to vary in price so buy whatever is least expensive – red, green, or yellow – for this tasty dish.

What you'll need

Measuring cups
Measuring spoons
Can opener
Cutting board
Sharp knife
Strainer
Medium bowl
Crockpot (slow cooker)
Spatula or spoon

Ingredients

Serves 4
2 Green Bell Peppers large
2 Red Bell Peppers large
1/2 cup White Rice
15 1/4 ounces Corn canned, drained
2 1/4 ounces Ripe Olives canned, drained, sliced
3 stalks Green Onions chopped
1/4 teaspoon Seasoned Salt
1/4 teaspoon Garlic Pepper
14 1/2 ounces Diced Tomatoes undrained
1/3 cup Red Wine dry
6 ounces Tomato Paste

Directions

1.

Slice tops off peppers and carefully remove seeds and inner ribs.

2.

Remove stems from tops and chop remaining pepper pieces.

3.Stand the peppers upright in a 5 qt slow cooker.
4.

In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, and 1/4 cup tomatoes. Mix well.

5.

Stuff peppers with corn mixture, dividing evenly and packing lightly.

6.

Mix remaining tomatoes and their liquid with wine and tomato paste until well blended.

7.

Pour over and around the peppers in slow cooker. Cover and cook on low for 6-7 hours, or until rice is cooked and peppers are tender, but still hold their shape.

Nutrition Facts

Serving Size 1.00 piece

Serving Per Container 4

Amount Per Serving
Calories 233
% Daily Value*
Total Fat 2.3 g3%
Saturated Fat <1 g2%
Sodium 810 mg35%
Total Carbohydrate 48.3 g18%
Dietary Fiber 10.7 g38%
Protein 6.7 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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