Meat-Free Stuffed Bell Peppers for Slow Cooker

If you are trying to eat healthier, you couldn’t do better than this easy stuffed pepper recipe. It’s meatless, has lots of fiber to satisfy your appetite, and contains healthy ingredients that are inexpensive too. Whether you serve it as a meal in itself or a side, this dish is a real winner!

Ingredients:

• 1 425g (15 oz) can red kidney beans, drained and rinsed
• 1 283g (10 oz) package frozen corn
• 1 283g  (15 oz) can diced tomatoes
• ¼ cup salsa
• ¼ cup onion, chopped
• 1 ½ cups cooked rice
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ½ teaspoon pepper
• 2 cups reduced-fat Cheddar cheese, shredded
• 5 green bell peppers, tops removed and seeded

Steps:

1. Combine all ingredients except for ¼ cup of the cheese and the peppers.
2. Stuff peppers with mixture.
3. Arrange peppers in bottom of slow cooker.
4. Cover and cook 6 to 8 hours on Low setting or 3 to 4 hours on High setting.
5. During last half-hour of cooking, sprinkle with remaining cheese and re-cover.

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