Slow Cooker Stuffed Bell Peppers

I have never eaten stuffed peppers. Ever. But I thought I would try some because well.... they're pretty popular and who isn't stoked about a meal that cooks itself? This recipe was ok - several things I didn't like about it.

First of all, one of my peppers fell over in the crock pot because I only made three, and there was extra room.

Secondly, it was a little flavor-less without spices. I would add some garlic and onion to the rice (I used quinoa) to give it a kick.

Other than that, the peppers were tender and edible. I liked it overall.

The original recipe was: here

Vegetarian Stuffed Bell Peppers

6 bell peppers (your choice of colors)

1/2 cup prepared or premade pasta sauce

1 (15-ounce) can black beans, drained and rinsed

1 (8-ounce ) can corn (there's a picture of a 16-ounce can; I only used half)

1 small onion, diced

2 cups cooked long grain rice

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese 

1/3 cup water

The Directions.

Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each. In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese. Mix well to combine----it will be quite gloppy. Shove as much of this concoction as you can into each of your cored peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.