Veggie-Stuffed Peppers

Enjoy these slow cooked bell peppers that are stuffed with rice, mushrooms and Progresso® beans – a tasty dinner.

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Servings 6

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ingredients 11
Prep Time 15 min
Total Time 4 hr 15 min

Ingredients

3: large red bell peppers

3: large yellow bell peppers

1: package (8.8 oz) microwavable brown rice

1: can (15 oz) Progresso® cannellini beans, drained, rinsed

1: package (8 oz) sliced fresh mushrooms (about 3 cups)

1: container (8 oz) refrigerated prechopped onion, celery and bell pepper mix

1: tablespoon chopped fresh thyme leaves

: 1/2 teaspoon salt

: 1/2 teaspoon pepper

1: cup shredded Italian cheese blend (4 oz)

1: cup tomato and basil pasta sauce

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Directions

1 Cut off stem end of each bell pepper (about 1/2 inch); remove and discard seeds and membranes. In large bowl, mix rice, beans, mushrooms, prechopped vegetables, thyme, salt, pepper and 1/2 cup of the cheese. Spoon mixture evenly into bell peppers.
2 Spray 6-quart slow cooker with cooking spray. Spread pasta sauce in slow cooker. Arrange peppers over sauce. Sprinkle with remaining 1/2 cup cheese.
3 Cover; cook on Low heat setting 4 hours or until peppers are tender.