Ingredients
4 large bell peppers (any color, but try to find 4 of similar size)
3-4 cups cooked brown rice
1 can cannellini beans, rinsed and drained
1 jar (24 oz) Jesben Italian Tomato, Peppers & Herbs Slow Cooker Sauce
Instructions
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Cut tops off of peppers; remove seeds and ribs from inside.
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Place peppers in slow cooker. If necessary, cut very thin slice from bottom protrusions of pepper to help it stand up, being careful not to cut a hole in the bottom. (Don’t stress this – I cut a hole in at least one and it still came out just fine!)
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Evenly divide cooked brown rice among peppers, filling each pepper almost to top.
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Evenly divide cannellini beans on top of rice; gently mix into rice if desired.
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Pour entire jar of Jesben Italian Tomato, Peppers & Herbs Slow Cooker Sauce over peppers.
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Cook, covered, on high for at least 2 hours or low for at least 3-4 hours or until peppers are tender and filling is heated through.
Note: This recipe is vegan at this point. If adding dairy is not a concern, top with provolone cheese a few minutes before serving and cover again until cheese melts.
Yields 4 stuffed peppers.