Rice-and-bean stuffed peppers
Canned kidney beans
15½ oz, (1 can), red variety, rinsed and drained
Canned tomato sauce
15 oz, (1 can), with Italian herbs
Cooked white rice
1½ cup(s), or brown rice
Grated Pecorino Romano cheese
1 small, finely chopped
1 tsp(s), or oregano, dried
Uncooked bell pepper(s)
4 item(s), medium, red variety, tops cut off and reserved, seeds removed
2 tbsp(s), chopped flat-leaf
- In a large bowl, mix together beans, 1/4 cup tomato sauce, rice, Pecorino Romano, onion, Italian seasoning, and black pepper. Spoon into bell peppers, dividing evenly.
- Stand stuffed peppers in a 5- or 6-qt slow cooker. Pour remaining tomato sauce over peppers and sprinkle with parsley. Cover with tops of peppers. Into bottom of slow cooker, pour 3/4 cup water. Cover and cook until bell peppers are tender but still hold their shape, about 4 hours on Low.
- Per serving: 1 stuffed pepper