Saturday, January 14, 2012

Southwest Stuffed Peppers ( Crockpot!!)

Sometimes a nice crockpot recipe is just what you need on a busy day! This recipe does not take long to put together and its colorful. A real yummy veggie treat with southwest flair! I'll dance to that!

Happy New Year!!

* Note - As I mentioned elsewhere on my blog - I keep Success Instant Brown Rice (large pouches) in my pantry. So that is the rice I'm referring to below.

Although in this recipe I have listed canned items- which is a great way to use some of your food storage pantry items that you need to rotate! These items could also have been frozen then thawed prior to adding to this recipe. Obviously fresh is always nice as well!

What you need:

1 large bowl to mix the following well:

1 large pouch brown rice (equivalent to 1 1/4 cup brown rice), cooked via package directions in veg stock/broth*

2 T  Earth Balance or equivalent butter/oil
1 can  black eyed peas, drained and rinsed
1 can  black beans, drained and rinsed
1 can  diced tomatoes, drained and rinsed
1 can  sweet corn, drained and rinsed
1 cup (or a good fistful) fresh spinach, rolled and sliced into confetti strips
1 dozen marinated green pimento stuffed olives, chopped (don't rinse these)
Juice of one lemon
1 T minced garlic
1 T basil
1/2 T Cumin
Salt and Pepper to taste

In a pan saute the following until soft, then add to the bowl above:

1 Jalapeno pepper, cleaned and diced
1/2 onion, chopped
1 stalk celery, coined

Use 1 large measuring pitcher to combine, then set aside:

1 cup  veggie stock/broth
1 cup  tomato salsa, tomato sauce, or V8 juice

8 red peppers  - all rinsed and cleaned, tops removed to provide cup shape.**
((or  green if you prefer [prepared as noted previously] 0r 4 large red peppers cut in half to make 4 cup shapes - a close cut circle being left where the stem once was. ))

**Tip: Try using a grapefruit spoon to clean the peppers.

Whats next:

See to it that your mixture is well integrated. Spoon the mixture into the pepper cups packing it down as you go. Fill them up and let them have a little dome of filling at the top.

Place the filled pepper cups, standing up, into the crockpot. Then pour the measuring pitcher contents over the top of the pepper cups allowing most of it to go between the peppers. Do so gently to avoid making the filling spill.

Turn your cooker to 'low' and close the lid. In just a few hours you'll have a lovely satisfying meal!

I would really love to know how you like this, and what you did with your creation! Please let me know below!

vegetarian stuffed peppers allergen free vegan

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