Taste of Home
Slow-Cooked Stuffed Peppers
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 4 servings.
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, Nebraska
Ingredients
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4 medium sweet red peppers
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1 can (15 ounces) black beans, rinsed and drained
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1 cup shredded pepper jack cheese
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3/4 cup salsa
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1 small onion, chopped
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1/2 cup frozen corn
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1/3 cup uncooked converted long grain rice
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1-1/4 teaspoons chili powder
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1/2 teaspoon ground cumin
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Reduced-fat sour cream, optional
Directions
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1.
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.
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2.
Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours. If desired, serve with sour cream.
Nutrition Facts
1 stuffed pepper: 317 calories, 10g fat (5g saturated fat), 30mg cholesterol, 565mg sodium, 43g carbohydrate (6g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 lean meat, 1 fat.
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