Vegetarian

Vegetarian Stuffed Bell Peppers (Crockpot) is for Dinner.

Vegetarian Stuffed Bell Peppers (Crockpot) takes 20 minutes to prepare.

Vegetarian Stuffed Bell Peppers (Crockpot) takes 420 minutes to cook.

Vegetarian Stuffed Bell Peppers (Crockpot) makes 6 servings.

The ingredients for Vegetarian Stuffed Bell Peppers (Crockpot) are:

6 bell peppers (your choice of colors)
1/2 cup prepared or premade pasta sauce
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce ) can corn (there's a picture of a 16-ounce can; I only used half)
1 small onion, diced
2 cups cooked long grain rice
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/3 cup water

Here is how you make Vegetarian Stuffed Bell Peppers (Crockpot):

Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each. In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese. Mix well to combine----it will be quite gloppy. Shove as much of this concoction as you can into each of your cored peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.Number of Servings: 6Recipe submitted by SparkPeople user HAWKEYERANT.

The nutritional information for Vegetarian Stuffed Bell Peppers (Crockpot) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.9

• Total Fat: 7.4 g
• Cholesterol: 16.7 mg
• Sodium: 280.7 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 5.1 g
• Protein: 9.5 g

The dietary needs meet for Vegetarian Stuffed Bell Peppers (Crockpot) is Vegetarian