Slow Cooker Vegetarian Stuffed Bell Peppers Recipe

Vegetarian stuffed (can be vegan!) Bell Peppers. I like how this recipe uses pantry staples like canned beans and pasta sauce. It's so easy, and it can be done all in the crockpot. :-)

Look! It's another vegetarian (could easily be vegan) main course! Woo hoo!

and just to be inclusive the carnivores could easily throw in some meat when no one's looking...

The Ingredients.

serves 6

6 bell peppers (your choice of colors)

1/2 cup prepared or premade pasta sauce

1 (15-ounce) can black beans, drained and rinsed

1 (8-ounce ) can corn (there's a picture of a 16-ounce can; I only used half)

1 small onion, diced

2 cups cooked long grain rice

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese

1/3 cup water

The Directions.

Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each.

In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese. Mix well to combine----it will be quite gloppy.

Shove as much of this concoction as you can into each of your cored peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact.

Carefully remove them with serving spoons.

The Verdict.

They're delicious! My kids were cranky from soccer practice (it's been super hot lately) and each ate a few bites just to be polite, but mostly filled up on quesadillas while we watched last week's Project Runway.

Adam ate leftover sausage. My mom, grandma, and I all loved them though!