Slow-Cooker Bell Peppers Stuffed With Salsa Rice and Beans
Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference. Adapted from Fresh from the Vegetarian Slow Cooker* by Robin Robertson.
- 4 large bell peppers
- 2 1/2 cups cooked brown rice
- 1 1/2 cups cooked or one 15 1/2-ounce can red kidney beans,
drained and rinsed
- 1 cup tomato salsa
- 3 scallions, chopped
- Salt and freshly ground black pepper
- One 14.5-ounce can crushed tomatoes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon sugar
Cut the tops off the bell peppers and remove and discard the stems, seeds, and membranes. Arrange the peppers upright in a 5- to 6-quart slow cooker.
In a medium bowl, combine the rice, beans, salsa, scallions, and salt and pepper to taste. Mix well. Fill the pepper cavities evenly with the rice mixture, packing lightly. Replace the pepper tops.
In a medium bowl, combine the tomatoes with the cumin, oregano, sugar, and salt and pepper to taste. Pour over and around the peppers in the slow cooker. Cover and cook on low for 4 hours, or until the peppers are tender but still hold their shape.
Robin Robertson has worked with food as a restaurant chef, caterer, cooking teacher, and food writer. She is the author of numerous cookbooks including Fresh from the Vegetarian Slow Cooker,* Vegan Planet,* and Vegan Fire & Spice.* Visit her on the web at Global Vegan Kitchen.
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