Slow Cooker Vegetarian Stuffed Bell Peppers

This is another delicious recipe adapted from one of my favorite bloggers - A Year of Slow Cooking. Mike did all the prep work (he hates peppers) and I did all the eating. :) He really is a good hubby!

·3 bell peppers (any color)                                ·¼ tsp paprika

·¼ cup pasta sauce                                            ·Dash of salt

·½ (15-oz.) can black beans, drained              ·¼ tsp pepper

·½ (8-oz.) can corn                                         ·½ cup shredded cheddar cheese

·1 small onion, diced                                          ·¼ cup water

·1 cup cooked long grain brown rice

Use a 6-quart crockpot. Cut the tops off of the peppers and remove seeds and membranes. In a mixing bowl, combine 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 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.

I've also shared this recipe on: Seasonal Sundays