Bean And Rice Stuffed Red Bell Peppers Crock Pot Receta

A vibrant and hearty vegetarian stuffed pepper recipe, perfect for a crowd-pleasing Father's Day dinner or any weeknight meal! This simple, make-ahead dish features tender red bell peppers filled with a flavorful mix of beans, rice, and chili, slow-cooked to perfection in your crock-pot. Customize it to your spice preference and enjoy a delicious, healthy meal the whole family will love.

Preparación 20 min

Cocción 195 min

Calorías 158.1 kcal

Proteína 14g

Valoración Sé el primero

Bean And Rice Stuffed Red Bell Peppers Crock Pot

212

Receta Acciones

Comparte esta receta:

Receta Autor

El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Bean And Rice Stuffed Red Bell Peppers Crock Pot

6 large red bell peppers
1 (15-ounce) can vegetarian chili
1 cup cooked long-grain white rice
Monterey Jack Cheese
1 (28-ounce) can diced tomatoes
optional dollop sour cream
1 (15-ounce) can kidney beans
1 cup shredded cheddar cheese
1/4 cup chopped onion
1/4 cup chopped cilantro
optional dollop Greek yogurt

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bean And Rice Stuffed Red Bell Peppers Crock Pot? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Cómo preparar Bean And Rice Stuffed Red Bell Peppers Crock Pot

Preheat your crock-pot to low.
Cut the tops off 6 large red bell peppers. Remove membranes and seeds, rinsing peppers thoroughly.
In a large bowl, combine 1 cup cooked long-grain white rice, 1 (15-ounce) can of chili (vegetarian), 1 (15-ounce) can of kidney beans (drained and rinsed), 1/2 cup shredded cheddar cheese, 1/4 cup chopped onion, and 1/4 cup chopped cilantro. Mix well.
Fill each red pepper with the rice and bean mixture.
Pour 1 (28-ounce) can of diced tomatoes and their juice into the bottom of a 5-6 quart crock-pot.
Place the stuffed peppers upright in the crock-pot, ensuring they are nestled within the tomato juice.
Cover and cook on low for 5-6 hours, or on high for 3-4 hours, or until peppers are tender.
Remove the peppers from the crock-pot and place them on a serving platter.
Spoon some of the tomato sauce from the crock-pot over the peppers.
Sprinkle the remaining 1/2 cup shredded cheddar cheese over the peppers.
Serve immediately with a dollop of sour cream or Greek yogurt (optional).

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

20g

Fat

18g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes American Healthy Vegetarian Summer Recipes Holiday Recipes Slow Cooker

Recipe Tags (Choose a tag and find related recipes!)

Preguntas frecuentes

¿Cuánto se tarda en preparar Bean And Rice Stuffed Red Bell Peppers Crock Pot?

Bean And Rice Stuffed Red Bell Peppers Crock Pot tarda unos 215 minutos de principio a fin: aproximadamente 20 minutos de preparación y 195 minutos de cocción.

¿Cuántas calorías tiene Bean And Rice Stuffed Red Bell Peppers Crock Pot?

Bean And Rice Stuffed Red Bell Peppers Crock Pot tiene aproximadamente 158.1 calorías por ración, con unos 14 g de proteína, 6 g de carbohidratos y 9 g de grasa.

¿Qué ingredientes necesito para Bean And Rice Stuffed Red Bell Peppers Crock Pot?

Los ingredientes principales de Bean And Rice Stuffed Red Bell Peppers Crock Pot son Red Peppers, Vegetarian Chili, Cooked Rice, Monterey Jack Cheese, Diced Tomatoes With Green Chilies, Low Fat Sour Cream. Consulta la lista completa con cantidades más arriba.