We have been trying semi-successfully to make sure we have at least one meatless dinner a week. I say “semi” because we keep aiming for Monday, and something happens, we get busy, and we end up grabbing something fast (and not veggie). This worked out well, though – our first go at stuffed peppers in the crock pot, and we used Morning Star crumbles in place of ground beef or turkey. We loved this! I have always worried that stuffed peppers in the crock pot would be kind of mushy, but no problems. We also used quinoa in place of rice and really liked that as well. A do over for sure.
- 6 large bell peppers
- 1 bag Morning Star crumbles
- 2 cups cooked rice (brown or wild) or quinoa
- 2 cups chicken or vegetable stock
- 1 (15oz) can of diced tomatoes
- 1 medium onion chopped
- 3-4 cloves garlic, minced
- 2 cups shredded cheddar cheese or cheese blend
- 1 egg
- 1 tsp salt
- 1 tsp pepper
Cut the tops off the peppers and remove the seeds and ribs. In a large mixing bowl, combine crumbles, rice/quinoa, about half the can of tomatoes, onion, garlic, cheese, egg, salt and pepper. Mix well, then stuff peppers with the mixture and place in crock pot (stuffed side up).
Poor stock and tomatoes over the peppers, and cook on high for 5-6 hours or low for 8-9 hours.