Slow - Cooked Stuffed Peppers

By á-539

Calculated without sour cream, 1 pepper = :
317 calories, 10 g fat (5 saturated), 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

Ingredients

• 4 medium sweet red peppers
• 1 can (15-oz) black beans, rinsed and drained
• 1 cup (4-oz) 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

Details

Servings 4

Preparation

Step 1

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.