Bean And Rice Stuffed Red Bell Peppers Crock Pot Recipe

Ingredients for Bean And Rice Stuffed Red Bell Peppers Crock Pot

• 6 large red bell peppers
• Vegetarian Chili
• Cooked Rice
• Monterey Jack Cheese
• Diced Tomatoes With Green Chilies
• Low Fat Sour Cream

How to Make Bean And Rice Stuffed Red Bell Peppers Crock Pot

1. Preheat your crock-pot to low.
2. Cut the tops off 6 large red bell peppers. Remove membranes and seeds, rinsing peppers thoroughly.
3. 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.
4. Fill each red pepper with the rice and bean mixture.
5. Pour 1 (28-ounce) can of diced tomatoes and their juice into the bottom of a 5-6 quart crock-pot.
6. Place the stuffed peppers upright in the crock-pot, ensuring they are nestled within the tomato juice.
7. Cover and cook on low for 5-6 hours, or on high for 3-4 hours, or until peppers are tender.
8. Remove the peppers from the crock-pot and place them on a serving platter.
9. Spoon some of the tomato sauce from the crock-pot over the peppers.
10. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the peppers.
11. Serve immediately with a dollop of sour cream or Greek yogurt (optional).