Ingredients
3
large red bell peppers
3
large yellow bell peppers
1
package (8.8 oz) microwavable brown rice
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
container (8 oz) refrigerated prechopped onion, celery and bell pepper mix
1
tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1
cup shredded Italian cheese blend (4 oz)
1
cup tomato and basil pasta sauce
Preparation
Cut off stem end of each bell pepper (about 1/2 inch); remove and discard seeds and membranes. In large bowl, mix rice, beans, mushrooms, prechopped vegetables, thyme, salt, pepper and 1/2 cup of the cheese. Spoon mixture evenly into bell peppers.
Spray 6-quart slow cooker with cooking spray. Spread pasta sauce in slow cooker. Arrange peppers over sauce. Sprinkle with remaining 1/2 cup cheese.
Cover; cook on Low heat setting 4 hours or until peppers are tender.
