Vegetarian/Vegan Slow Cooker Stuffed Southwest Bell Peppers
Looking for a southwest inspired vegan or vegetarian recipe? Try these tasty stuffed bell peppers that have loads of corn, rice, beans, and other veggies.
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Cooking tools:
- Slow cooker
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Spoon
- Can opener
- Colander
- Fork
- Wooden spoon
- Serving platter
Ingredients
- 2 tsp olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, sliced
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 2 cups cooked and cooled white rice
- 1 15-oz can pinto beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 medium or large ripe tomato, diced (about 1/2 lb)
- 1 canned chipotle pepper in adobo, minced
- salt, to taste
- freshly ground black pepper, to taste
- 5 large bell peppers (make sure they stand up on end!)
- 1/2 cup enchilada sauce
- 1/4 cup shredded pepper jack cheese (optional)
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