Rice-and-bean stuffed peppers

7
5
5
SmartPoints® value per serving
Total Time
4 hr 10 min
Prep
10 min
Cook
4 hr
Serves
4
Difficulty
Easy
Stuffed peppers have a rustic elegance, but are also super-easy to make. Serve them as a vegetarian main or as a side that frees up your oven (and your time) for roasting something delicious.

Ingredients

canned kidney beans

15½ oz, (1 can), red variety, rinsed and drained

cooked white rice

1½ cup(s), or brown rice

grated Pecorino Romano cheese

¾ cup(s)

uncooked onion(s)

1 small, finely chopped

Italian seasoning

1 tsp(s), or oregano, dried

black pepper

¼ tsp(s)

uncooked bell pepper(s)

4 item(s), medium, red variety, tops cut off and reserved, seeds removed

fresh parsley

2 tbsp(s), chopped flat-leaf

Instructions

  1. 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.
  2. 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.
  3. Per serving: 1 stuffed pepper

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