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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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Reviewed on Sep. 04, 2011 by cwallace720

I added more cumin and chili powder than the recipe called for, because it seemed like it would be a little bland. Next time, I will add more salsa as well. It was a pretty good recipe...my husband and son liked it more than I did, so I will make it again. I will add shredded chicken next time. Also, I took the advice of another review and added a little chicken broth..otherwise it would have been too dry,

Reviewed on Sep. 04, 2011 by talmazan

Super simple great recipe! I added a pound of ground turkey and therefore increased the salsa so the rice would have more liquid to cook better. This doubled the amount of stuffing. I was also in a time crunch and cooked on high for 2 hours. Could have maybe used 15 more minutes but they still tasted amazing! Will definitely make again!

Reviewed on Apr. 23, 2011 by cmdumee

Very good recipe! My rice did not cook, but I think that is because I cooked it for 3 (instead of 3.5 or 4) hours and used white rice. Just take heed that you may need more like 4 hours on this one. :-)

Reviewed on Mar. 24, 2011 by Sweet Peaxyz

This is now my new favorite stuffed pepper recipe! Quick and easy to make, tasty and nutritious. I also added a little quinoa and picante sauce.

Reviewed on Feb. 21, 2011 by Gramma07

My family loved this recipe. I added 2 shredded chicken breasts to the recipe and used brown rice. It was delicious!

Reviewed on Feb. 16, 2011 by bellariddle

My husband very rarely asks for me to make a recipe again but this is one he says is a favorite. I chop up a cooked chicken breast and add it to the mixture. I love these because I can prep it the night before with no problem.

Reviewed on Feb. 11, 2011 by bonnfamily

These were amazing! We added a ground chicken breast to the mixture. My husband doesn't like peppers very much and he loved this recipe! It is going in our files to make again!

Reviewed on Feb. 05, 2011 by joedebfry

Tastes great; so easy to make. Two colleagues asked for the recipe when I brought a stuffed pepper to work for my lunch.

Reviewed on Jan. 27, 2011 by GrandmaCindie

My husband is a meat-lover, so I browned 8 oz of 93% lean ground chuck and added it to the bean mixture. I used Trader Joe's Habanero Lime Salsa...fantastic! [Note using Weight Watcher's "recipe builder" I figured WW Points Plus to be 9 per serving. If you use a full pound of meat, the point value would be 11 per serving.]

Reviewed on Jan. 23, 2011 by Jo Bob

Excellent! I doubled the cumin for extra flavor, and substituted low fat cheddar and a can of diced green chiles for the pepper jack. I had some leftover chicken, and threw that in, although it would be just as good without the chicken.

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