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Slow-Cooked Stuffed Peppers

 Slow-Cooked Stuffed Peppers
My favorite kitchen appliance is the slow-cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, NE
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 and discard tops from peppers; remove seeds. In a large bowl, mix
  • beans, cheese, salsa, onion, corn, rice, chili powder and cumin;
  • spoon into peppers. Place in a 5-qt. slow cooker coated with cooking
  • spray.
  • Cook, covered, on low 3-4 hours or until peppers are tender and
  • filling is heated through. If desired, serve with sour cream. 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 of 2

Slow-Cooked Stuffed Peppers (continued)

Nutritional Facts: 2 vegetable, 1 fat.