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Slow-Cooked Stuffed Peppers Recipe

Slow-Cooked Stuffed Peppers Recipe photo by Taste of Home

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What an easy way to fix stuffed peppers without parboiling! Light and packed with Southwest flavor, they also come with 8 g of fiber. How can you go wrong? Michelle Gurnsey - Lincoln, Nebraska

This recipe is:

Healthy

Diabetic Friendly

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Slow-Cooked Stuffed Peppers Recipe

Prep: 15 min. Cook: 3 hours

Yield: 4 Servings

15 180 195

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 tops off peppers and remove seeds; set aside. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired. Yield: 4 servings.

Nutritional Facts 1 stuffed pepper (calculated without sour cream) equals 317 calories, 10 g fat (5 g saturated fat), 30 mg cholesterol, 565 mg sodium, 43 g carbohydrate, 8 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.

Originally published as Slow-Cooked Stuffed Peppers in Healthy Cooking December/January 2010, p43

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Reviews for Slow-Cooked Stuffed Peppers

Slow-Cooked Stuffed Peppers

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(1-10) of 27 reviews

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Reviewed on Feb. 12, 2013 by Michell408

I have prepared these ahead of time and frozen them (uncooked) to cook another day when I didn't have the time to prep it. Still turns out great!

Reviewed on Dec. 04, 2012 by 080359

Quick and easy! and delicious too! Definitely will make again.

Reviewed on Jul. 11, 2012 by mayabee

Black beans can be exchanged with any beans. Ground meat can be cooked separately & added near finish to no-vegetarians.

Reviewed on Jul. 11, 2012 by mayabee

Black beans can be exchanged with any beans. Ground meat cn be cooked sparately & added near finish to no-vegetariaqns.

Reviewed on Mar. 05, 2012 by grantryan

We love this recipe. I have made it several times. I add 1/2 lb. browned ground beef to the mixture, but do everything else by the recipe. GREAT!

Reviewed on Feb. 09, 2012 by cmdumee

I tried this again and used parboiled rice (because I couldn't find the exact kind of rice called for in the recipe). It worked perfectly! Cooking time was only 2.5 hours but that may be because my crock pot runs hot. Excellent dish that we will make many times in the future!

Reviewed on Dec. 07, 2011 by themrsh

Just a note if you are watching nutrition. I don't think the nutrition facts on this are correct. The only change I made is using quinoa in place of rice. My fat is 3.8 grams. No clue where 10 comes from when there is no meat in the recipe. Also, calories were almost 100 less.

Reviewed on Dec. 07, 2011 by themrsh

Excellent flavor and SO easy. I used quinoa (same amt) in place of rice. I also cooked mine on high for 2 hours and low for one because I was short on time and wanted to be sure they were cooked. Used 1c of salsa.

Reviewed on Nov. 19, 2011 by cmfisher

My husband likes these with Kielbassi added to the stuffing!

Reviewed on Sep. 06, 2011 by Bellinvoz

My daughter is a vegetarian the guys are not so I browned 5 chicken breast for on the side & simmered them in two jars of salsa after preparing peppers I used the salsa from chicken with tomato sauce & cooked peppers in it & garlic mashed potatoes on side, the remaining salsa on side to put on top of potatoes, They loved this dish & want again! Peppers were the best we had!

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