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LOCATION: Recipes >> Stuffed Peppers Casserole Recipes >> Stuffed Peppers 25

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Stuffed Peppers

2 large green bell peppers
2 large red bell peppers
1/2 cup converted white rice
1 can (15 1/4 oz) whole kernel corn, drained
1 can (2 1/4 oz) sliced ripe olives, drained
3 scallions, chopped
1/4 teaspoon seasoned salt
1/4 teaspoon garlic pepper
1 can (14 1/2 oz) cut up peeled tomatoes
1/3 cup dry red wine
1 can (6 oz) tomato paste

Slice the tops off the green and red bell peppers and carefully
remove the seeds and inner ribs. Remove the stems from the tops
and chop the remaining pepper pieces. Stand the peppers upright in
a 5-quart electric slow cooker.

In a medium bowl, combine the chopped pepper tops, rice, corn,
olives, scallions, seasoned salt, garlic pepper, and 1/2 cup of
the tomatoes with their liquid. Mix well. Stuff the peppers with
the corn mixture, dividing evenly and packing lightly. Mix the
remaining tomatoes and their liquid with the wine and tomato paste
until well blended. Pour over and around the peppers in the slow
cooker.

Cover and cook on the low heat setting 6 1/2 to 7 hours, or until
the rice is cooked and the peppers are tender but still hold their
shape.

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