In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
Our gardens are producing peppers by the bushel. We’ve been lucky to have adequate rainfall this summer, so the local peppers are big, juicy and thick-walled.
This vegetarian recipe is a nice change of pace from the usual ground beef and rice filling. If you have fresh tomatoes and corn in your garden, use them too.
Why not make a batch for your favorite vegetarian?
Fix-It and Forget-It Lightly, 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)
4 large green, red or yellow bell peppers
½ cup quick-cooking rice
¼ cup minced onions
¼ cup black olives, sliced
2 tsp. lite soy sauce
¼ tsp. black pepper
1 clove garlic, minced
28-oz. can low-sodium whole tomatoes
6-oz. can low-sodium tomato paste
15 ¼-oz. can corn or kidney beans, drained
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.