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Rice and bean–stuffed peppers

Rice and bean–stuffed peppers

5
Points®
Total Time
4 hr 10 min
Prep
10 min
Cook
4 hr
Serves
4
Difficulty
Easy
Stuffed peppers have an easy rustic elegance. Serve them as a vegetarian main or as a slow cooker 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

Canned tomato sauce

15 oz, (1 can)

Cooked white rice

1½ cup(s), or brown rice

Grated Pecorino Romano cheese

¾ cup(s)

Uncooked onion

1 small, finely chopped

Italian seasoning

1 tsp, or oregano, dried

Black pepper

¼ tsp

Bell pepper

4 item(s), medium, red variety, tops cut off and peppers seeded

Water

¾ cup(s)

Fresh parsley

2 Tbsp, chopped flat-leaf

Instructions

  1. Mix together beans, 1/4 cup tomato sauce, rice, Romano, onion, Italian seasoning, and black pepper in large bowl. Spoon into bell peppers, dividing evenly.
  2. Stand stuffed peppers in 5- or 6-quart slow cooker. Pour remaining tomato sauce over peppers and sprinkle with parsley.Cover with tops of peppers. Pour water into bottom of slow cooker. Cover and cook until bell peppers are tender but still hold their shape, about 4 hours on Low.
  3. Per serving: 1 stuffed pepper

Notes

Next time you’re making rice, cook a double batch so you’ll have plenty on hand and ready to use for this recipe.

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