Vegetable-Stuffed Peppers - Fix-It and Forget-It Lightly

By ClaudiaJan

Ingredients

• 4 large green, red or yellow bell peppers
• 1/2 cup quick-cooking rice
• 1/4 cup minced onions
• 1/4 cup black olives, sliced
• 2 tsp. lite soy sauce
• 1/4 tsp. black pepper
• 1 clove garlic, minced
• 28-oz. can low-sodium whole tomatoes
• 6-oz. can low-sodium tomato paste
• 15 1/4-oz. can corn or kidney beans, drained

Details

Servings 8
Adapted from fix-itandforget-it.com

Preparation

Step 1

, Revised & Updated, page 121
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time: 6-8 hours
Ideal slow-cooker size: 6-qt. (large enough so that all peppers sit on the bottom of the cooker)

1. Cut tops off peppers (reserve) and remove seeds. Stand peppers up in slow cooker.
2. Mix remaining ingredients in a bowl. Stuff peppers. (You’ll have leftover filling.)
3. Place pepper tops back on peppers. Pour remaining ingredients over the stuffed peppers and work down in between the peppers.
4. Cover. Cook on low 6-8 hours, or until the peppers are done to your liking.
5. If you prefer, you may add ½ cup tomato juice if recipe is too dry.
6. Cut peppers in half and serve.