INGREDIENTS

INSTRUCTIONS

These rice and vegetable stuffed peppers are versatile. whole peppers can
be presented as a colorful main dish, halves as a vegetable accompaniment
to grilled meats or fish.
MAKES 4 MAIN-COURSE OR 8 SlDE-DISH SERVINGS
1. 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.
2. In a medium bowl, combine the chopped pepper tops, rice, corn, olives,
scallions, seasoned salt, garlic pepper, and 1/4 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.
3. Cover and cook on the low heat setting 6 1/4 to 7 hours, or until the
rice is cooked and the peppers are tender but still hold their shape.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: He’s holding your atoms together”