Veggie-Stuffed Peppers

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  • 15 min prep time
  • 4 hr 15 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 3 Cover; cook on Low heat setting 4 hours or until peppers are tender.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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