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These rice and vegetable stuffed peppers are versatile. whole peppers can be presented as a colorful main dish, halves as a vegetable accompaniment to grilled meats or fish. MAKES 4 MAIN-COURSE OR 8 SlDE-DISH SERVINGS 1. 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. 2. In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper, and 1/4 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. 3. Cover and cook on the low heat setting 6 1/4 to 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
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|Serving Size: 1 Serving (1088g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 32 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 5193.1mg||179 %|
|Potassium 6865.9mg||181 %|
|Total Carbohydrate 153g||45 %|
|Dietary Fiber 29.6g||118 %|
|Sugars, other 123.4g|
|Protein 31.2g||45 %|
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Calories per serving: 686
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