Happy CINCO DE MAYO, friends!
For my original stuffed bell peppers recipe, head here.
This is my meatless version. I made this a couple of times during Lent.
5-6 large bell peppers - red, orange, green
1 tsp of onion powder {you may use fresh chopped onion}
1 cup of white or brown rice {I used brown rice}
14 oz can diced tomatoes
5-6 large bell peppers - red, orange, green
1 tsp of onion powder {you may use fresh chopped onion}
1 cup of white or brown rice {I used brown rice}
14 oz can diced tomatoes
1 can of black beans
2 Tbsp Worcestershire sauce
pinch of salt/ pinch of pepper
1 cup of shredded cheese + 1/4 cup as topping {use the Mexican cheese mix, or just monterey Jack and Cheddar}
2 Tbsp Worcestershire sauce
pinch of salt/ pinch of pepper
1 cup of shredded cheese + 1/4 cup as topping {use the Mexican cheese mix, or just monterey Jack and Cheddar}
I cut the tops of the bell peppers and took out the insides -- membranes and seeds. I placed them in the crockpot and added 1/4 c of water in the crock pot.
Mix the black beans, onion powder, diced tomatoes, Worcestershire sauce, S+P and 1 cup of shredded cheese. Stuff the bell peppers with the mixture.
Cook on high for 4 hours!
Then I topped with more cheese before serving. Let the cheese melt.
Did you like this meatless version vs my original posting with ground beef?
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