Enjoy these slow cooked bell peppers that are stuffed with rice, mushrooms and Progresso® beans – a tasty dinner.
Veggie-Stuffed Peppers
- Prep Time 15 min
- Total 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
Instructions
-
Step1Cut 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.
-
Step2Spray 6-quart slow cooker with cooking spray. Spread pasta sauce in slow cooker. Arrange peppers over sauce. Sprinkle with remaining 1/2 cup cheese.
-
Step3Cover; cook on Low heat setting 4 hours or until peppers are tender.
Nutrition
352
Calories
6 1/2g
Total Fat
16g
Protein
60g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 352
- Total Fat
- 6 1/2g
- 0%
- Saturated Fat
- 2 1/2g
- 0%
- Sodium
- 559mg
- 0%
- Total Carbohydrate
- 60g
- 0%
- Dietary Fiber
- 9g
- 0%
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
3 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1 High-Fat Meat;Carbohydrate Choice
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