If you want to try a different whole grain, swap out the rice for millet.
The peppers are fragile after cooking, so use tongs to gently remove them from the slow cooker.
Pour 1 1/2 cups of the puree into a large bowl and set aside.
Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Pour the remaining puree into a 6-quart slow cooker.
Stir in tomato paste, 1 teaspoon salt, cinnamon and cloves.
Repeat with the remaining peppers and stand them upright in a large bowl or container.
Evenly fill the peppers with the bean mixture.
Arrange the peppers upright in the slow cooker; top with the pepper lids.
Cover and cook on High for 6 hours.
Serve in shallow bowls with the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
