Black Bean Stuffed Peppers Recipe

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Mild Southwestern spices pep up this play on the classic meatless main dish. The colorful peppers and cheesy topping invite everyone at the table to dig in!
TOTAL TIME: Prep: 20 min. Cook: 4 hours 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours 10 min.
MAKES: 4 servings

Ingredients

  • 1 each large green, sweet red, yellow and orange peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup uncooked converted rice
  • 1/2 cup chopped onion
  • 1/2 cup orange juice
  • 2 teaspoons chili powder
  • 1-1/4 cups (5 ounces) shredded Monterey Jack cheese, divided

Directions

  1. Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker.
  2. Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Black Bean Stuffed Peppers in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p57

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