Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Total time: 3 min
Ingredients: 4 small to medium green, red or yellow bell peppers; 1 cup cooked rice; 1 (15 ounce) can chili beans with chili gravy; 1 (15 ounce) can (or 2 8-ounce cans) no-salt-added tomato sauce; ⅓ cup finely chopped onion; 3 ounces Monterey Jack cheese, shredded (3/4 cup)

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Total: 3 hours, 30 minutes

Author : Diabetic Living Magazine

Ingredients

Remove All · Remove Spices · Remove Staples

4 small to medium green, red or yellow bell peppers1 cup cooked rice1 (15 ounce) can chili beans with chili gravy1 (15 ounce) can (or 2 8-ounce cans) no-salt-added tomato sauce⅓ cup finely chopped onion3 ounces Monterey Jack cheese, shredded (3/4 cup)

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Instructions

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Step 1

Remove tops, membranes and seeds from peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl, stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled-side up, in cooker.

Step 2

Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 1/2 hours.

Step 3

To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese.