Slow-Cooked Stuffed Peppers

Ingredients

  • 4 medium sweet red peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (4 ounces) shredded pepper jack cheese
  • 3/4 cup salsa
  • 1 small onion, chopped
  • 1/2 cup frozen corn
  • 1/3 cup uncooked converted long grain rice
  • 1-1/4 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Reduced-fat sour cream, optional

Directions

  • Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
  • Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream.
  • Yield: 4 servings.
Recipe Courtesy of – Taste of Home

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s