Southwestern Stuffed Bell Peppers

Name: Southwestern Stuffed Bell Peppers
Cook time: 4 h
Total time: 4 h
Cuisine: American
Ingredients: 2 cups cooked brown or white rice; 2 cups cooked brown or white rice; 1½ cups cooked pinto beans or black beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked pinto beans or black beans or 1 (15-ounce) can beans, rinsed and drained; 1 cup fresh or thawed frozen corn kernels; 1½ cups cooked pinto beans or black beans or 1 (15-ounce) can beans, rinsed and drained; 1 cup diced fresh tomatoes or 1 (14-ounce) can diced tomatoes, drained; 1 cup diced fresh tomatoes or 1 (14-ounce) can diced tomatoes, drained; 4 garlic cloves, minced; 2 teaspoons olive oil (optional); 1 tablespoon chili powder; 4 scallions, chopped; 1¼ teaspoon dried oregano; 1½ teaspoon ground cumin; 2 teaspoons minced chipotle chiles in adobo; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 large bell peppers (any color or a combination); 4 large bell peppers (any color or a combination); 1 (14-ounce) can tomato sauce; ½ teaspoon sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

These zesty stuffed peppers are especially fun to make with “stoplight” peppers—a packaged combination of red, green, and yellow bell peppers. Make the stuffing as spicy as you like by increasing or decreasing the amount of chipotles.

Ingredients

2 teaspoons olive oil (optional)
4 garlic cloves, minced
4 scallions, chopped

Americas
United States
Gluten-free
Vegan

Method

For the best flavor, heat the oil in a small skillet over medium heat. Add the garlic and scallions and sauté for 3 minutes. Stir in the chili powder, 1 teaspoon of the cumin, and 1 teaspoon of the oregano. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwa