Slow Cooker Rice, Bean, and Veggie Stuffed Peppers (Meatless) Recipe

Ingredients

• 3 Large sweet red bell peppers
• 2 cups cooked brown rice
• 1 cup canned corn, drained (I used fire roasted)
• 1 small onion, diced
• 2 green onion, sliced
• 1 cup canned beans ( you can use any kind you like), rinsed and drained
• 1 - 10.75 oz. can of diced tomatoes with green chilies (mild or hot)
• 1 tsp. garlic powder
• 1 1/4 cup 2% shredded Mexican blend cheese
• salt and pepper, to taste
• 1 - 10 oz. can condensed tomato soup
• chopped cilantro, for garnish, if desired
• Spoon rice/bean/cheese mixture into each pepper half. (About a 1/2 cup per pepper half)
• Calories - 271.8, Total Fat - .5.5g, Carb. - 43.2g, Protein - 12.6g, Fiber - 6.7g
View Full Recipe at My Kitchen Adventures