Slow-Cooked Stuffed Peppers Recipe

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Slow-Cooked Stuffed Peppers Recipe
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  1. 4 medium sweet red peppers
  2. 1 can (15 ounces) black beans, rinsed and drained
  3. 1 cup (4 ounces) shredded pepper jack cheese
  4. 3/4 cup salsa
  5. 1 small onion, chopped
  6. 1/2 cup frozen corn
  7. 1/3 cup uncooked converted long grain rice
  8. 1-1/4 teaspoons chili powder
  9. 1/2 teaspoon ground cumin
  10. Reduced-fat sour cream, optional
  1. 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.
  2. 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.
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