Slow-Cooked Stuffed Peppers
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
4 ServingsPrep: 15 min. Cook: 3 hours
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.
Nutrition 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,