To veganize, omit cheese |
BEAN AND RICE STUFFED
PEPPERS
Serves 4 as a main dish
4 medium sweet bell peppers, with tops, membranes, and seeds
removed
1 C cooked rice
15 oz can chili beans with chili gravy OR Ranch-style beans
1 C (4 oz) Monterey Jack cheese, shredded (or use Pepper
Jack for a spicier dish)
15 oz chunky tomato sauce with onion, celery, and green
pepper (preferably homemade—see recipes in Basics section)
Combine rice, beans with sauce, and half the cheese, and
spoon evenly into peppers. Pour tomato sauce into the bottom of a 5 or 6 quart
slow cooker, and place peppers, filled side up, in cooker. Cover and cook on
low heat setting for 6-6 ½ hours, or on high heat setting for 3-3 ½ hours.
Transfer peppers to serving plate, spoon tomato sauce over peppers, and sprinkle
evenly with remaining cheese.
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