Kids in the Kitchen: Vegetarian Stuffed Peppers

Our local grocery had a “Pepper Pandemonium” sale last week:  green and red bell peppers 3/$1 and orange and yellow 2/$1.  We were so excited that we went and bought $12 worth!  After eating them raw throughout the week, Lulu and I decided to make them into dinner for Friday.

This was a good cooking project for Lulu for several reasons:  she needed to learn how to make rice, she needed practice using the can opener, and being involved in making them encouraged her to eat them (she’s not our biggest pepper eater.)

Rice is an essential basic ingredient that everyone in the family should know how to make.  Even when the main part of the meal is reheated or in the crock pot, someone often has to make rice to go along with the entrée.  Lucy is growing old enough to be responsible for the rice, but she needed practice.  I always put rice in cold water with salt and butter, then bring it to a boil and allow it to cook for 20 minutes (40 minutes for brown rice.)  Lucy was also in charge of turning the stove on, monitoring the boil, and turning the stove down.  I think this was her first time using the stove by herself.

Lucy also needed practice using the can opener.  It isn’t something that is used often in our household, so she got to practice a lot today.  Then, she chopped the olives and stirred the mixture together.

Lastly, she stuffed the peppers.

Here’s the recipe:

Vegetarian Stuffed Peppers

2 cups cooked rice

1 can beans, rinsed and drained (I like black beans

½ of 16 ounce bag frozen corn

1 4 ounce can green chilis, diced

1 can olives, chopped

1 onion, chopped

2 tomatoes, diced

1 cup grated cheese

1 can enchilada sauce

1 cup salsa

6 bell peppers, cored and seeded

 

Mix together rice, beans, corn, chilis, olives, onion, tomatoes, cheese and ½ cup salsa.  Season to taste with salt.  In bottom of crockpot, mix enchilada sauce, remaining salsa, and ½ cup water.  Stuff bell peppers with rice mixture and set upright in crockpot.  Cook on low 6 hours or on high about 4 hours.  Serve peppers with sauce spooned over the top.

Hope you enjoy this recipe!  I couldn’t decide between a Mexican flavored or Italian flavored stuffing, but finally chose Mexican.  Have you tried a different kind of stuffed pepper recipe?  Please leave me a comment.

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