Rice-and-Bean Stuffed Peppers
5
Points®
Temps total: 4 h 10 min • Préparation: 10 min • Cuisson: 4 h • Portions: 4 • Difficulté: Facile
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.
Ingrédients
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
¾ cup(s)
Onion
1 small, finely chopped
Italian seasoning
1 tsp(s), or oregano, dried
Black pepper
¼ tsp(s)
Bell pepper
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
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.