Follow these steps for perfect results
diced tomatoes
undrained
kidney beans
rinsed and drained
cooked rice
shredded cheddar cheese
divided
frozen corn
thawed
chopped onion
chopped
Worcestershire sauce
chili powder
pepper
salt
green bell peppers
washed, cored and seeded
In a large bowl, combine diced tomatoes, kidney beans, cooked rice, 1 1/2 cups of cheddar cheese, thawed frozen corn, chopped onion, Worcestershire sauce, chili powder, pepper, and salt.
Mix all ingredients well.
Core and seed the green bell peppers.
Fill each pepper with about 1 cup of the vegetable mixture.
Place the stuffed peppers in a 5 quart slow cooker.
Cover and cook on low heat for 8 hours.
Sprinkle the remaining cheddar cheese over the peppers.
Cover and cook for 15 minutes longer, or until the peppers are tender and the cheese is melted.
Expert advice for the best results
For a spicier dish, add a pinch of cayenne pepper to the vegetable mixture.
To prevent the peppers from becoming too soft, cook them on low heat for a shorter amount of time.
Serve with a dollop of sour cream or Greek yogurt.
Everything you need to know before you start
10 minutes
The vegetable mixture can be prepared ahead of time and stored in the refrigerator.
Serve each stuffed pepper on a plate and garnish with chopped cilantro or a sprinkle of extra cheese.
Serve with a side of cornbread or tortilla chips.
Pairs well with the Southwest flavors.
A refreshing complement to the dish.
Discover the story behind this recipe
Reflects the flavors and ingredients common in Southwestern cuisine.
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