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Stuffed Peppers




Source of Recipe


ww


List of Ingredients




2 large green bell peppers
2 large red bell peppers
1/2 cup converted rice (Uncle Ben's)
1 can canned whole kernel corn (15.25 oz) drained
1 can sliced black olives (2.25 oz) drained
3 green onions, chopped
1/4 tsp seasoned salt
1/4 tsp garlic pepper
1 can diced tomatoes (14.5 oz) undrained
1/3 cup dry red wine
1 can tomato paste (6 oz)


Recipe



Slice tops off peppers and carefully remove seeds and inner ribs. Remove stems from tops and chop remaining pepper pieces. Stand the peppers upright in a 5 qt crockpot. In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, and 1/4 cup tomatoes. Mix well. Stuff peppers with corn mixture, dividing evenly and packing lightly. Mix remaining tomatoes and their liquid with wine and tomato paste until well blended. Pour over and around the peppers in crockpot. Cover and cook on LOW for 6 - 7 hours, or until rice is cooked and peppers are tender, but still hold their shape.
Makes 4 main course or 8 side courses.


4.5 Points per serving (1 whole pepper)