Stuffed Peppers


  • 4 large Bell Peppers (red, yellow or green)
  • 2 1/2 cups cooked white or brown rice (perferably brown)
  • 1 1/2 cups slow-cooked beans or 15.5 ounce can red kidney beans, drained & rinsed
  • 1 cup tomato salsa (hot or mild)
  • 3 scallions, chopped
  • Salt & freshly ground pepper
  • 1 14.5 ounce can crushed tomatoes
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1/2 tsp. sugar


  1. Cut the tops off the Bell peppers, saving them for later use. Remove & discard the seeds and membranes. Arrange the peppers upright in a 5 1/2 – 6 quart crockpot.
  2. In a medium-sized mixing bowl, combine the rice, beans, salsa & scallions. Season to taste. Mix well. Fill the peppers evenly with the rice mixture, packing it lightly. Replace the pepper tops.
  3. In the same bowl, combine the tomatoes, cumin, oregano & sugar. Season to taste. Pour over and around the peppers in the crockpot. Cover and cook on Low for 4 hours, until the peppers are fork-tender but still hold their shape. Serve hot.
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