FAST FIX
This recipe came with my slow cooker. I fill green peppers with a flavorful combination of cooked rice, kidney beans, corn and onions. I like to fix meatless main dishes for a change of pace, and this one has become a mainstay for my family.
—SANDRA ALLEN AUSTIN, TX
PREP: 10 MIN. • COOK: 8 1/4 HOURS • MAKES: 6 SERVINGS
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 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
1. In a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of the green peppers. Fill each pepper with about 1 cup of the vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.
2. Sprinkle with the remaining cheese. Cover and cook until the peppers are tender and the cheese is melted, about 15 minutes longer.