It is always good to have a few recipes that you can whip up out of the pantry staples you already have on hand. It’s even better if those recipes also happen to be freezer friendly so that you can simply throw the ingredients together in a bag and freeze them for a later, busier day. And if the recipe happens to ALSO be a family favorite that your kids and husband just love? Well then quite frankly, that’s a recipe you just can’t live without.
These slow cooker stuffed peppers literally come together in just minutes, including the time it takes to brown the vegetarian crumbles! (For a meaty version, use ground beef instead of vegetarian crumbles.) I love them because they are not only packed with flavor, but low-carb and vegetarian friendly too!
Here is what you need:
2 packages vegetarian crumbles or 2 lbs ground beef 15 oz can kidney beans 15 oz can black beans 2 15oz cans fire roasted diced tomatoes 1 8oz can tomato sauce 1 packet chili seasoning 1 cup diced onion 2 tablespoons butter 2/3 cup uncooked converted long grain rice 1 cup water 12-14 green, red or yellow bell peppers 8 ounces sharp cheddar cheese shredded (cooking day only) sour cream (optional; cooking day only)Step 1: Melt butter and brown vegetarian crumbles (or ground beef); drain beef if necessary and set aside.
Step 2: Finely chop onion and set aside. Wash peppers then cut and discard tops from peppers; remove seeds and set aside.
Step 3: Drain kidney & black beans, set aside.
Step 4: In large bowl, mix together beans, fire roasted tomatoes, tomato sauce, taco seasoning,onion, water, and rice.
Step 5: Stir in vegetarian crumbles (or ground beef).
Step 6: Spoon mixture into peppers and divide into 2 freezer bags (Be sure to label bags first). Freeze until needed.
Step 7: On cooking day place peppers in slow cooker coated with cooking spray. Add an inch of water to bottom of slow cooker or add small can of tomato sauce. Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated
Drain kidney & black beans, set aside.
In large bowl, mix together beans, fire roasted tomatoes, tomato sauce, chili seasoning, onion, water and rice.
Oven cooking option: cook in oven safe pan covered with foil at 375 for 45-50 minutes.
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I typically par boil or steam my peppers before filling them. They come out cooked perfectly every time.
Just a hint - if you want them to be truly low-carb, you need to substitute out both varieties of beans and use black SOY beans only, and instead of rice, use riced cauliflower which is readily available these days in most grocery stores. Otherwise, this is a pretty high-carb meal.
Dear Ruth, You are a blessing! Thank you for everything! I know one day I will be even more involved with you. You are truly amazing!
Love and blessings, Fran