Fast Diet Program

Look! Its another vegetarian (could easily be vegan) main course! Woo hoo!

and just to be inclusive the carnivores could easily throw in some meat when no ones looking... 

6 bell peppers (your choice of colors)

1/2 cup prepared or premade pasta sauce

1 (15-ounce) can black beans, drained and rinsed

1 (8-ounce ) can corn (theres a picture of a 16-ounce can; I only used half)

1 small onion, diced

2 cups cooked long grain rice

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese 

1/3 cup water

Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each. In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese. Mix well to combine----it will be quite gloppy. Shove as much of this concoction as you can into each of your cored peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.

Theyre delicious! My kids were cranky from soccer practice (its been super hot lately) and each ate a few bites just to be polite, but mostly filled up on quesadillas while we watched last weeks Project Runway. Adam ate leftover sausage. My mom, grandma, and I all loved them though!

Happy Crocktober the 13th!!