Rice and Vegetable Stuffed Peppers
Serving Size / Yield
- 4 medium red bell peppers, with the tops cut off.
- 1 chopped white onion
- 1 tsp garlic powder
- 1 C. frozen corn
- 2 C. cooked white rice
- 1 tsp. sea salt
- ½ tsp. oregano
- 1 tbsp ground red pepper
- 1 C tomato sauce
- 2 C. pepper jack cheese
- 2 C. vegetable stock
Take seeds out of the peppers and set aside. Saute the onions and garlic on a large skillet for 5 minutes on medium heat. Lower the heat, and add in the tomato sauce, corn and oregano and cook for 10 minutes, stirring occasionally. Turn off the heat, and add in the rice and 1 cup of the pepper jack cheese into the pan.
Placed the hollowed bell peppers into the crockpot and pour the vegetable stock around the peppers.
Fill bell peppers with the veggie-rice mixture, and top with pepper-jack cheese.
Cover the crockpot with a lid, and cook on low for 6 hours.