Stuffed Bell Peppers
- Ready In:
- 6hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 large green bell peppers
- 2 large red bell peppers
- 1⁄2 cup converted white rice
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- 3 scallions, chopped
- 1⁄4 teaspoon seasoning salt
- 1⁄4 teaspoon garlic pepper seasoning
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄3 cup dry red wine
- 1 (6 ounce) can tomato paste
directions
- Slice the tops off the green and red peppers and carefully remove the seeds and inner ribs.
- Remove the stems from the tops and chop the remaining pepper pieces.
- Stand the peppers upright in a 5-quart slow cooker.
- (If you have a smaller crockpot, stack the peppers).
- In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper and 1/4 cup of the tomatoes with their liquid.
- Mix well.
- Stuff the peppers with the corn mixture, dividing equally and packing lightly.
- Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended.
- Pour over and around the peppers in the slow cooker.
- Cover and cook on LOW 6 1/4-7 hours or until the rice is cooked and the peppers are tender but still hold their shape.
- Makes 4 main-course or 8 side-dish servings.
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Reviews
-
We loved these. I cooked for 6 hours on low but the rice still wasn't cooked through (only just cooked through) so I turned it up to high for an hour and it came out beautifully. I agree with MarieAlice and preferred the red capsicum rather than the green and next time will use all red, I think they have a nicer flavour. This is quite a filling meal. Dave thickened the sauce slightly with cornflour but it didn't really worry me to have a thin sauce. Thanks for posting!
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These were excellent! My husband who is not normally fond of Peppers told me this deserved at least 5 stars! I thought they were delicious! I didn't have any green peppers and they upset my digestive system anyways, so I used a combination of yellow and red peppers. I also had some marinated Artichoke halves leftover that I needed to use up so I chopped them up and threw them in as well. I also used Basamati Rice. This was wonderful and I know I am going to make this one again! Thanks!
RECIPE SUBMITTED BY
LonghornMama
United States