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Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Active Time:40 minsTotal Time:6 hrs 40 minsServings:6Jump to Nutrition Facts
Active Time:40 minsTotal Time:6 hrs 40 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:6 hrs 40 mins
Total Time:
6 hrs 40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(14.5 ounce) cansno-salt-added fire-roasted diced tomatoes1 ½cupswater2tablespoonstomato paste1 ¼teaspoonskosher salt, divided½teaspoonground cinnamon⅛teaspoonground cloves1(10-ounce) packagecooked brown riceor1 cup uncooked millet (see Tip)8ouncesMonterey Jack cheese, shredded¾cupcanned no-salt-added black beans, rinsed2tablespoonsminced pickled jalapeños6smallgreen bell peppers (about 4 ounces each)
Cook Mode(Keep screen awake)
Ingredients
2(14.5 ounce) cansno-salt-added fire-roasted diced tomatoes
1 ½cupswater
2tablespoonstomato paste
1 ¼teaspoonskosher salt, divided
½teaspoonground cinnamon
⅛teaspoonground cloves
1(10-ounce) packagecooked brown riceor1 cup uncooked millet (see Tip)
8ouncesMonterey Jack cheese, shredded
¾cupcanned no-salt-added black beans, rinsed
2tablespoonsminced pickled jalapeños
6smallgreen bell peppers (about 4 ounces each)
DirectionsAdd tomatoes and their juices to a blender with 1 1/2 cups water; puree until almost smooth. Pour 1 1/2 cups of the puree into a large bowl and set aside. Pour the remaining puree into a 6-quart slow cooker. Stir in tomato paste, 1 teaspoon salt, cinnamon and cloves.Add the remaining 1/4 teaspoon salt, rice (or millet), cheese, beans and jalapeños to the tomato puree in the large bowl; stir to combine.Using a small, sharp knife pointed straight down into the top, cut a lid into a bell pepper. Trim the mass of seeds on the underside of the lid (save the lid), and scrape seeds and large membranes out of the inside of the pepper (discard the seeds and membranes). Repeat with the remaining peppers and stand them upright in a large bowl or container. Evenly fill the peppers with the bean mixture. Arrange the peppers upright in the slow cooker; top with the pepper lids. Cover and cook on High for 6 hours. Serve in shallow bowls with the sauce.Equipment6-quart slow cookerTipMillet is a whole grain with a nutty, almost cornmeal-like flavor. Look for it with rice and other grains in well-stocked grocery stores, in natural-foods stores (particularly in the bulk section), and in Asian grocery stores.Originally appeared: EatingWell.com, January 2023
Directions
Add tomatoes and their juices to a blender with 1 1/2 cups water; puree until almost smooth. Pour 1 1/2 cups of the puree into a large bowl and set aside. Pour the remaining puree into a 6-quart slow cooker. Stir in tomato paste, 1 teaspoon salt, cinnamon and cloves.Add the remaining 1/4 teaspoon salt, rice (or millet), cheese, beans and jalapeños to the tomato puree in the large bowl; stir to combine.Using a small, sharp knife pointed straight down into the top, cut a lid into a bell pepper. Trim the mass of seeds on the underside of the lid (save the lid), and scrape seeds and large membranes out of the inside of the pepper (discard the seeds and membranes). Repeat with the remaining peppers and stand them upright in a large bowl or container. Evenly fill the peppers with the bean mixture. Arrange the peppers upright in the slow cooker; top with the pepper lids. Cover and cook on High for 6 hours. Serve in shallow bowls with the sauce.Equipment6-quart slow cookerTipMillet is a whole grain with a nutty, almost cornmeal-like flavor. Look for it with rice and other grains in well-stocked grocery stores, in natural-foods stores (particularly in the bulk section), and in Asian grocery stores.
Add tomatoes and their juices to a blender with 1 1/2 cups water; puree until almost smooth. Pour 1 1/2 cups of the puree into a large bowl and set aside. Pour the remaining puree into a 6-quart slow cooker. Stir in tomato paste, 1 teaspoon salt, cinnamon and cloves.
Add the remaining 1/4 teaspoon salt, rice (or millet), cheese, beans and jalapeños to the tomato puree in the large bowl; stir to combine.
Using a small, sharp knife pointed straight down into the top, cut a lid into a bell pepper. Trim the mass of seeds on the underside of the lid (save the lid), and scrape seeds and large membranes out of the inside of the pepper (discard the seeds and membranes). Repeat with the remaining peppers and stand them upright in a large bowl or container. Evenly fill the peppers with the bean mixture. Arrange the peppers upright in the slow cooker; top with the pepper lids. Cover and cook on High for 6 hours. Serve in shallow bowls with the sauce.
Equipment
6-quart slow cooker
Tip
Millet is a whole grain with a nutty, almost cornmeal-like flavor. Look for it with rice and other grains in well-stocked grocery stores, in natural-foods stores (particularly in the bulk section), and in Asian grocery stores.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)247Calories8gFat32gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
