Thursday, November 19, 2009

Stuffed Bell Peppers

The theme for this week has been to use up everything that has been sitting in the pantry or taking up fridge space before leaving to spend Thanksgiving week with family in Bishop, California.  Green Bell peppers were on sale for $.38 this week.  Couple that with some frozen leftover diced onion, a frozen bag of corn, a little bit of frozen brown rice, some frozen stock, too many tiny cans of tomato sauce, and old shredded cheddar in the fridge drawer, and it was time to make something up.  These stuffed peppers were the result.   It's just you and me kid.  No one has vouched for these in the past.

(It took a while to get this up because the pictures were in the camera while I was out of town.)

Winner, Loser or Meh

These were okay, but not great.  They grew on me the next day.  I would not serve this to company, but it is a serviceable hearty dish that can be made with items usually found in the house.


I used a 2 1/2-3 quart crock for this and jammed the peppers in.  You can use a larger crock and place the peppers into a smaller oven safe dish that will fit inside the larger crock.  You can also  double the recipe and use a 6 quart crock.

  • 4 bell peppers, tops cut off, cored, seeded
  • 1 16 oz bag corn
  • 1 to1 1/2 cups cooked rice
  • 8 ounce can tomato sauce
  • 1 cup cheddar cheese, shredded
  • 2 cloves garlic, minced (I used Christopher's jarred)
  • 1/2 cup onion, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup vegetable stock, divided (you can used boxed)
Spray crock with no stick spray.  Pour 1/4 cup stock into bottom of crock.  Mix all ingredients except the peppers together in a bowl.  Spoon 1/4 of the filling into each pepper. Place each pepper into the crock.  If there was filling that would not fit, spoon it over the top of the peppers.  Pour remaining stock over the top of the peppers. Cover.  Cook on low for 7-9 hours or on high for 3-5 hours.  Serve warm.

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