DINNER/REGULAR/GFCF
Bean and Rice Peppers Stuffing
Ready in 30 minutes
Serves 6 people
730 calories
Ingredients For Cooking Day
6 bell peppers
16 oz. tomato sauce
1 cup Pepper Jack or Monterey Jack cheese, shredded, regular and gfcf, if desired
Chili powder, optional
Cooking Instructions
Thaw. Cut the top off of 6 bell peppers and hollow them out. Cut the tops into pieces and save and put aside with the onions.
Fill the pepper with the bean mixture.
Pour tomato sauce in the bottom of the baking pan or slow cooker and then add the reserved peppers and the onions.
Place peppers in a baking pan and bake at 350° for 30 minutes.
OR, Place peppers, filled side up, in a Slow Cooker. Cover and cook on Low for 6-6 1/2 hours or on High for 3- 3 1/2 hours.
To Serve, spoon sauce over peppers and sprinkle with cheese and chili powder, if desired.