This recipe comes together so easy and is perfect answer for those busy weeknight meals.
Slow Cooker Vegetarian Stuffed Peppers
2packages vegetarian crumbles or 2 pounds ground beef
1 15ozcan kidney beans
1 15ozcan black beans
2 15ozcans fire roasted diced tomatoes
1 8ozcan tomato sauce
1packets chili seasoning
2/3cupuncooked converted long grain rice
12-14green, red or yellow bell peppers
8ouncessharp cheddar cheese shredded (cooking day only)
Melt butter and brown vegetarian crumbles (or ground beef) ; drain beef if necessary and set aside.
Finely chop onion and set aside. Wash peppers then cut and discard tops from peppers; remove seeds and set aside.
Drain kidney & black beans, set aside.
In large bowl, mix together beans, fire roasted tomatoes, tomato sauce, chili seasoning, onion, water and rice.
Stir in vegetarian crumbles (or ground beef).
Spoon mixture into peppers and divide into 2 freezer bags (Be sure to label bags first). Freeze until needed.
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 through.
Top stuffed peppers with shredded sharp cheddar cheese and corn muffins.
Oven cooking option: cook in oven safe pan covered with foil at 375 for 45-50 minutes.