Stuffed Bell Peppers
Southwestern-themed slow-cooker bell peppers packed with rice, beans, corn, tomatoes and spices, topped with enchilada sauce.
Ingredients
| 2 tsp | 10 ml | olive oil |
| 1 | medium yellow onion, diced | |
| 2 | ribs celery, sliced | |
| 4 | cloves garlic, minced | |
| 1 Tbsp | 15 ml | chili powder |
| 2 tsp | 10 ml | cumin |
| 1 1/2 tsp | 7.5 ml | dried oregano |
| 2 cups | 480 ml | cooked & cooled white rice |
| 1 cup | 240 ml | frozen corn kernels |
| 1 | medium-large ripe tomato, diced (about 1/2 lb) | |
| 1 can | pinto beans, rinsed & drained | |
| 1 | chipotle pepper in adobo, minced | |
| — | salt & pepper, to taste | |
| 5 | large bell peppers (make sure they stand up on end!) | |
| 1/2 cup | 120 ml | enchilada sauce |
| — | shredded pepper jack cheese, optional |
Instructions
Prep Time: 20 mins. Cook Time: 4 hours. Total Time: 4 hours 20 minutes. Yield: 5 peppers.
- Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until starting to brown, about 5 minutes. Add the garlic and cook for 30 seconds or so, then remove from the heat. Stir in the spices.
- Place the rice, beans, corn, tomato, chipotle pepper, and onion mixture in a large bowl and stir together. Add salt & pepper to taste.
- Cut the tops off the bell peppers and remove the seeds and pith. Spoon the rice mixture into each of the peppers, packing lightly. If you want to add cheese, fill a pepper half way, add some shredded cheese, then fill to the top. Do not add cheese on top yet.
- Place the bell peppers in a slow cooker. Fill the area around the peppers with about 1/2 inch of water (I used 2 cups; be careful not to get the water in the peppers) and cook on low for 3.5-4 hours, until they are easily pierced with a fork but still hold their shape. If you prefer your peppers with a bit of crunch, go for the shorter time. In the last 15 minutes of cooking, add cheese on top if you like and cook until melted.
- Remove the peppers from the cooker with tongs. Spoon 1-2 Tbsp enchilada sauce onto the top of each pepper and serve immediately, with more enchilada sauce and optional cheese on the side.
These peppers have a bit of a southwestern theme going on. They are chock-full of rice, beans, tomatoes, and corn, then are livened up with a bunch of spices like oregano and chili powder. After assembly you simply pop them in the slow cooker, fill the bottom with some water, and let them cook for a few hours. These really only cook for 3-4 hours, so they are best suited to weekends or times when you have time to prep earlier in the day. When done, top with a bit of enchilada sauce (and cheese if that's your thing!) and serve — great with or without the cheese.
From http://mycaliforniaroots.com/slow-cooker-stuffed-bell-peppers-v-gf/