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Veggie-Stuffed Peppers

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Pillsbury Kitchens
Updated Feb 1, 2012
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Cover; 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
4
*Percent Daily Values are based on a 2,000 calorie diet.
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