Crock Pot Stuffed Peppers
Ingredients:
- 2 large green bell peppers
-
2 large red bell peppers
- 1/2 C.
converted white rice
- 1 15 1/4 oz. canned whole kernel corn, drained
- 2 1/4 oz. canned sliced ripe olives, drained
- 3 scallions,
chopped
- 1/4 tsp. seasoned salt
- 1/4 tsp. garlic pepper
- 1 14 1/2
oz. canned cut-up peeled tomatoes
- 1/3 C. dry red wine
- 6 oz.
canned tomato paste
Directions:
- Slice the tops off the green and red bell 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 electric
slow cooker.
- 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 evenly 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 the LOW heat setting 6 1/4 to 7 hours, or until
the rice is cooked and the peppers are tender but still hold their
shape.
Recipe makes four main-course or 8 side-dish servings.
Crock Pot Recipes