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Slow-Cooked Stuffed Peppers Recipe
Slow-Cooked Stuffed Peppers Recipe photo by Taste of Home

Slow-Cooked Stuffed Peppers Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 4 servings

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

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.

Directions

  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.
  2. 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.
Originally published as Slow-Cooked Stuffed Peppers in Healthy Cooking December/January 2010, p43

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.

Reviews for Slow-Cooked Stuffed Peppers

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (7)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 25, 2014

I have not made your stuffed peppers as yet but you can bet your life I will before the week is out . Doyle Scott.

MY REVIEW
Reviewed Jun. 18, 2014

It was delicious, but next time I will cook the rice before I add it to the mix.

MY REVIEW
Reviewed Mar. 12, 2014

Really simply and easy stuffed peppers recipe. I used ground beef instead of black beans but left everything else the same. The only thing I might do differently next time is make a sauce to go with it as my husband complained some of the meat was a bit dry.

MY REVIEW
Reviewed Feb. 13, 2014

Pretty simple and tasty, made without any meat but could easily add grnd beef or maybe some chicken.

MY REVIEW
Reviewed Jan. 7, 2014

These are great. I've used kidney beans in them before, and have used yellow peppers (because that's what I had on hand). They are a little dry for my taste, because my mom used to cook stuffed peppers in V-8 juice and they were super moist and flavorful.

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