Crock-pot Mushroom-Stuffed Red Peppers ingredients
Makes 6 servings
1 cup fire-roasted tomato and garlic pasta sauce
6 medium-size red bell peppers
4 cups coarsely chopped baby portobello mushrooms
1/2 cup shredded Parmesan cheese (2-oz / divided use)
1/3 cup finely chopped sweet onion
1/3 cup soft, fresh breadcrmbs
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1 (16-oz) can navy beans
1 (8.8-oz) pkg precooked brown rice
Notes: An oval 6- or 7-quart slow cooker works best with this recipe so you can set all the peppers in a single layer.
Pour pasta sauce into bottom of 7-quart oval slow cooker.
Cut 1/2-inch from stem end of each bell pepper. Remove and discard seeds and membranes.
In a large bowl, combine mushrooms, 1/4 cup of the cheese and next seven (7) ingredients (onions through rice); stir well and spoon into bell peppers.
Place bell peppers in a single layer in slow cooker; then top with remaining 1/4 cup cheese. Cover and cook on Low setting until peppers are tender, about (four) 4 hours.
Garnish, if desired and serve warm.
This recipe slightly adapts the Editors of Southern Living Magazine, Southern Living Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Birmingham: Oxmoor House, 2010), ???