Monday, August 26, 2013

Recipe Review - Crockpot Vegetarian Stuffed Peppers

Let me first say that this is not my own original recipe, rather one that we found from Corey at Family Fresh Meals. It has since become a staple at our house, along with many others from her, and is just too darn good not to share. We always make our version vegetarian and use specific ingredients that work in terms of preparation and flavor for us, so I have repeated that recipe here for convenience. It's perfectly delicious! Oh, and they make great leftovers, too. You should give it a try and visit Family Fresh Meals for lots of other fantastic recipes!

Crockpot vegetarian stuffed peppers
Corey's Crockpot Vegetarian Stuffed Bell Peppers 
Ingredients - 6 large bell peppers (we prefer the red/orange over green), 1 bag of meatless Quorn crumbles, 1 box Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe (prepared), 2 cups vegetable stock, 1 - 15oz can diced tomatoes, 1 medium onion (chopped), 2 minced garlic cloves, 2 cups shredded cheddar/jack blend cheese, 1 egg, 1 tsp salt, 1/2 tsp pepper, and some shredded Parmesan to serve.

1. Prepare the peppers by just removing the tops, then discarding the seeds and ribs from inside. Keep the tops for lunch scraps (or munch on immediately).
2. To make the filling, you literally just mix the meatless crumbles, prepared rice, 1/2 can tomatoes, onion, garlic, cheese, egg, salt, and pepper together.
3. Stuff the peppers. And by stuffing, I mean pack that stuff in there good because there is a lot of filling. I'm usually left with enough filling to fill another whole pepper, but since my crockpot can't handle more than 6, I just pack them full, then mound more filling on top of each pepper. It works out. I promise! I usually stuff the peppers outside of the crockpot and then put them in already stuffed, but you can put them in first if it's easier for you. Then, pour the rest of the diced tomatoes over the top, pour the stock around and on top of the peppers, put the lid on, and set your crockpot to high for 5-6 hours or low for 8 hours. Test them about an hour before they are done because sometimes they are ready to go sooner, especially if you like the peppers just a wee bit firmer. To serve, sprinkle with some Parmesan cheese. They are so moist, 'meaty', and delicious! You will love them!
*TIP* - Didn't I say they made good leftovers, too? Keep some cooking liquid with them for reheating and they stay super juicy. In fact, I've kept that cooking liquid (it is fabulous and I could practically drink it out of a straw right from the crockpot) just to douse buttered noodles or rice or to add flavor when skillet cooking eggs, mushrooms, etc. It's that good!

leftover stuffed pepper easylunchboxes
Leftover stuffed pepper with Parmesan cheese, Ritz crackers (to soak up more yummy goodness), and kiwi.

8 comments:

  1. You are so sweet Sarah! Your peppers look amazing :) Thank you so much for the shout-out girl!

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    1. They are seriously some of our whole family's favorites! So good! Then again, everything we've tried from you has been great!!

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  2. These look wonderful. I have never tried to make stuffed peppers before. These look wonderful!

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    1. They are so delicious!! I've never had real success in the oven, but these crockpot guys are foolproof!

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  3. These looks so gd!! I need to try out one of these days. :)

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    1. You'll love them. You can always use meat per the original recipe, too.

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