Stuffed Peppers

* Exported from MasterCook *

                            Stuffed Peppers

Recipe By     :The Best Slow Cooker Cookbook Ever
Serving Size  : 4     Preparation Time :0:00
Categories    : A New Recipe To Share            Crockpot
               Vegetables                       Vegetarian Main Dish


 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2               Large   Green Bell Peppers
 2               Large   Red Bell Peppers
    1/2           Cup   Converted White Rice
 1                 Can   (15 1/4 Oz.) Whole Kernel Corn -- drained
 1                 Can   (2 1/4 Oz.) Sliced Ripe Olives -- drained
 3                      Scallions -- chopped
    1/4      Teaspoon  Seasoned Salt
    1/4      Teaspoon  Garlic Pepper
 1                 Can   (14 1/2 Oz.) Cut Up Peeled Tomatoes
    1/3           Cup   Dry Red Wine
 1                 Can   (6 Oz.) Tomato Paste

Slice the tops off the green and red bell peppers and carefully remove the
seeds and inner ribs. Remove the stems from the tops and chop the remaining
pepper pieces. Stand the peppers upright in a 5-quart electric slow cooker.
In a medium bowl, combine the chopped pepper tops, rice, corn, olives,
scallions, seasoned salt, garlic pepper, and 1/2 cup of the tomatoes with
their liquid. Mix well. Stuff the peppers with the corn mixture, dividing
evenly and packing lightly. Mix the remaining tomatoes and their liquid with
the wine and tomato paste until well blended. Pour over and around the
peppers in the slow cooker.
Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the rice
is cooked and the peppers are tender but still hold their shape.

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Source:

rec.food.cooking, rec.food.recipes