Rice and Vegetable Stuffed Peppers


6 red or green bell peppers, top 1/2-inch sections cut off and reserved, seeds and ribs removed from the insides

4 cloves garlic, minced

1 small white onion, peeled, diced

2 bags (8.5 ounces) instant rice, cooked in microwave

1 can (10 ounces) red enchilada sauce

1 package (1 ounce) fajita spice mix

1 can (4 ounces) diced green chilis, drained

1/2 cup vegetable stock

1 bag (8 ounces) shredded Colby Jack cheese, divided


1  Chop the 1/2-inch portions of reserved bell peppers and place in a large mixing bowl. Add all other ingredients to mixing bowl, except whole bell peppers and half the cheese.

2  Use cooking pot without grill grate or crisper basket installed. Close the hood. Select ROAST, set temperature to 350°F, and set time to 32 minutes. Select START/STOP to begin preheating.

3  While unit is preheating, spoon the mixture into the peppers, filling them up as fully as possible. If necessary, lightly press mixture down into the peppers to fit more in.

4  When the unit beeps to signify it has preheated, place peppers, standing upright, in the pot. Close hood and cook for 30 minutes.

5  After 30 minutes, evenly sprinkle remaining cheese over the top of the peppers. Close hood and cook for the remaining 2 minutes.

6  When cooking is complete, serve immediately.

Posted in: Indoor Grills, Recipes

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