Stuffed Bell Peppers

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 large green bell peppers
• 2 large red bell peppers
• 1/2 cup converted rice
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 3 scallions, chopped
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon garlic pepper seasoning
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/3 cup dry red wine
• 1 (6 ounce) can tomato paste

Recipe

• 1 slice the tops off the green and red peppers and carefully remove the seeds and inner ribs.
• 2 remove the stems from the tops and chop the remaining pepper pieces.
• 3 stand the peppers upright in a 5-quart slow cooker.
• 4 (if you have a smaller crockpot, stack the peppers).
• 5 in a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper and 1/4 cup of the tomatoes with their liquid.
• 6 mix well.
• 7 stuff the peppers with the corn mixture, dividing equally and packing lightly.
• 8 mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended.
• 9 pour over and around the peppers in the slow cooker.
• 10 cover and cook on low 6 1/4-7 hours or until the rice is cooked and the peppers are tender but still hold their shape.
• 11 makes 4 main-course or 8 side-dish servings.