Vegetable-Stuffed Peppers

By Snoo

serving size: 1 pepper
Cal 342
Fat 11g
Protein 17g
Carb 46g
Fiber 8g
Sodium 550mg

Ingredients

• Ingredients:
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/2 cups cooked rice
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 package (10 ounces) frozen corn, thawed
• 1/4 cup chopped onion
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 6 medium green peppers

Preparation

Step 1

In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.

Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.