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Corn & Olives Stuffed Peppers

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  Green bell peppers 2 Large
  Red bell peppers 2 Large
  Converted white rice 1⁄2 Cup (8 tbs)
  Scallions 3 , chopped
  Seasoned salt 1⁄4 Teaspoon
  Garlic pepper 1⁄4 Teaspoon
  Dry red wine 1⁄3 Cup (5.33 tbs)

1. Slice the tops off the green and red bell peppers and carefully remove the seeds and inner ribs. Remove the stems from the tops and chop the remaining pepper pieces. Stand the peppers upright in a 5-quart electric slow cooker.
2. In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper, and 1/2 cup of the tomatoes with their liquid. Mix well. Stuff the peppers with the corn mixture, dividing evenly and packing lightly. Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended. Pour over and around the peppers in the slow cooker.
3. Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape.

Recipe Summary

Side Dish
Slow Cooked

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 460 Calories from Fat 13

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.29 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 845.1 mg35.2%

Total Carbohydrates 83 g27.7%

Dietary Fiber 12.6 g50.4%

Sugars 21.2 g

Protein 11 g21.3%

Vitamin A 194% Vitamin C 1034.6%

Calcium 22.5% Iron 28.9%

*Based on a 2000 Calorie diet

Corn & Olives Stuffed Peppers Recipe