2 large green bell peppers
2 large red bell peppers
1/2 cup Uncle Ben’s converted white rice
1 can (15.25 oz.) whole kernel corn, drained
1 can (2.25 oz.) sliced ripe olives, drained
3 green onions, chopped (white and green parts)
1/4 tsp. Lawry’s or McCormick seasoned salt
1/4 tsp. garlic pepper
1 can (14.5 oz.) diced tomatoes, undrained
1/3 cup dry red wine or vegetable broth
1 can (6 oz.) tomato paste
Slice tops off peppers and carefully remove seeds and inner ribs. Remove stems from tops and chop remaining pepper pieces.
Stand the peppers upright in a 5 quart crockpot/slow cooker.
In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, and 1/4 cup tomatoes. Mix well.
Stuff peppers with corn mixture, dividing evenly, packing lightly.
Mix remaining tomatoes and their liquid with wine/broth and tomato paste until well blended. Pour over and around the peppers.
Cover and cook on LOW heat setting for 6 – 7 hours, or until rice is cooked and peppers are tender, but still hold their shape.
Yield: 4 servings.