Crock Pot Stuffed Peppers
Ingredients
- 4 large Bell Pepper tops sliced off and de-seeded, can be left whole or sliced in half
- 2 c Cooked Brown Rice
- 15 oz can diced tomatoes
- 3 c vegetable broth
- 2 c TVP
- 1/2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
Instructions
- Rehydrate your 2 cups of TVP in 2 cups of vegetable broth for 5 minutes.
- In a large bowl mix TVP, tomatoes, cooked rice, and spices until well mixed.
- Stuff mix equally in 4 de-seeded bell peppers (can be left whole and stuffed through the top or cut in half and the halves stuffed).
- Stand peppers up or lay down (halves) in your pot and pour the remaining veggie broth into the bottom.
- COOKING TIMES: - Crock Pot: cook on medium/high for 3 hours until peppers are soft - Insta Pot: cook on low pressure for 8 minutes - Stove Top: cook, covered, on low/medium heat for 60 minutes, adding more broth if necessary
Notes
Nutrition
Nutrition Facts
Crock Pot Stuffed Peppers
Amount Per Serving
Calories 314
Calories from Fat 7
% Daily Value*
Fat 0.8g1%
Carbohydrates 47.5g16%
Fiber 13.6g57%
Protein 28.3g57%
* Percent Daily Values are based on a 2000 calorie diet.
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