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
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