Stuffed Bell Peppers
Bell peppers tend to vary in price so buy whatever is least expensive – red, green, or yellow – for this tasty dish.
Converted (Uncle Ben's)
whole kernel and drained
drained and sliced
What You'll Need
- Measuring cups
- Measuring spoons
- Can opener
Slice tops off peppers & carefully remove seeds & inner ribs.
Remove stems from tops & chop remaining pepper pieces.
Stand the peppers upright in a 5 qt slow cooker.
In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, & 1/4 cup tomatoes. Mix well.
Stuff peppers with corn mixture, dividing evenly & packing lightly.
Mix remaining tomatoes & their liquid with wine & tomato paste until well blended.
Pour over & around the peppers in slow cooker. Cover & cook on low for 6-7 hours, or until rice is cooked & peppers are tender, but still hold their shape.
Nutrition Info and more
Serving size:Total calories:
2.3 gSaturated fat: