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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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Slow-Cooked Stuffed Peppers

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Reviewed on Jan. 18, 2011 by silly girl

Wow! These were so good! I wouldn't have even looked at the recipe twice if not for the red peppers, I don't care for green. My 4 yr. old loved it too! I even made Spagettios for her in case. The only thing was my beans were dry. I think i will use pink beans next and maybe a splash of chicken broth. It had just the right amount of spice for us. I will try it with ground turkey next time just to see but this is a keeper even with out meat...and I am a huge meat eater!

Reviewed on Jan. 14, 2011 by wieter

I don't like peppers but I sure liked this recipe. I added a little left over chicken to it. This recipe is a keeper.

Reviewed on Jan. 12, 2011 by mlworden

I was out of salsa, so I substituted picante sauce. I chose to omit the cheese and the stuffed peppers were still great !

Reviewed on Nov. 15, 2010 by Waterloo

My family loved these. They were the easiest to make stuffed pepers I've ever made. My daughter even took a cold left over pepper for her lunch and pronounced it one of her favourite take out meals.

Reviewed on Jul. 14, 2010 by cborngrebe

My mom often made stuffed peppers when I was growing up. So, when I saw this recipe I had to try it. I don't care for green peppers so I was happy to see the red sweet pepper. My family liked it but wanted to know where the meat was! Oh well! They still ate it and liked it. Great recipe. Easy to make.

Reviewed on Mar. 15, 2010 by Michell408

Fabulous! One of my favorite meatless meals. Easy to pare down to one serving, too.

Reviewed on Jan. 23, 2010 by KarenLiz

My family and I loved this recipe. so very good for you and excellent flavor. I did make one change, which I recommend. Instead of regular salsa, try one of the sweet salsas that are becoming so popular now. I used peach salsa, but will also try mango or pineapple in the future.

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