Veggie-Stuffed Peppers

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

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    352
    ,
    % Daily Value
    Total Fat
    6 1/2g
    6 1/2%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    ),
    Sodium
    559mg
    559%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    9g
    9%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    3 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1 High-Fat Meat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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