If you're a meat lover, I PROMISE, you won't miss the meat here! These were so fulfilling and packed with amazing flavor! You will be incredibly proud of yourself for preparing such an amazingly healthy meal for you family!
I will tell you, these do take a bit longer to prepare than most of my recipes. However, it's SO worth it! I cooked my brown rice while giving getting my babes ready for bed, then once they were in bed, I did everything else. It was really VERY easy! I put all my beautifully stuffed peppers in the insert last night, then put the insert in the crock this morning and let it cook! Voila!
I've been saying this a lot lately, but you HAVE to try these!!!! You will most likely need a 6.5 Quart or larger Slow Cooker to make 6 of these, but you can always do 4 at a time too in a smaller slow cooker.
Depending on the size of your peppers, you will have leftover filling. Save it and eat it up as a snack later!
The side you see pictured here is a 3 bean salad I put together which I adapted from another recipe. It was also equally as awesome! Here's how I did it:
Drain and rinse 1 can Cannelloni Beans, 1 can Red Beans and 1 can Black Beans. Finely mince 1/2 Jalapeno, seeded, mince 1 red onion, mince 2 Tbsp. fresh cilantro and add 1 cup corn to the beans. Mix together 1/2 cup Olive Oil, 1/2 cup red wine vinegar, salt, pepper, 2 Tbsp. fresh lime juice, 1 Tbsp. lemon juice, 2 tsp. sugar, 1 tsp. salt, 1/2 tsp. pepper and 1 Tbsp. garlic powder. Pour over the bean mixture and mix. Chill overnight.
Vegetarian Stuffed Peppers
6 Peppers, tops cut off and seeds removed (I used 2 red, 2 yellow and 2 orange)
1/2 can Black Beans, drained and rinsed
1/2 can Cannelloni Beans, drained and rinsed
1 cup uncooked brown rice, cooked according to directions on the bag/box.
1 large heirloom tomato, chopped
5 oz. chopped spinach, thawed, drained
1 1/2 cups shredded mozarella
1 tsp. salt
1/2 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
2 Tbsp. dried parsley (or use 1/4 cup fresh chopped parsley)
1 jar Marinara Sauce
Spray your slow cooker insert with non-stick spray.
Just to clarify, cook 1 cup of uncooked brown rice according to the directions on the bag/box.
To the cooked rice, add the beans, tomoato, spinach, mozarella, salt, pepper, onion powder, garlic powder and parsley. Mix well.
Your peppers should look something like this...
Stuff your peppers with your rice mixture. Really press it in there and pack them nice and full!
Pack your stuffed peppers into your slow cooker insert.
Pour your jar of marinara sauce over and and around your stuffed peppers.
Cook on LOW for 6 hours, or on HIGH for 3.
Serve with the remaining sauce to spoon over your peppers.