Slow-Cooked Stuffed Peppers

Slow-Cooked Stuffed Peppers

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 4

    medium sweet red peppers

  • 1

    can (15 ounces) black beans, rinsed and drained

  • 1

    cup (4 ounces) shredded pepper jack cheese

  • ¾

    cup salsa

  • 1

    small onion, chopped

  • ½

    cup frozen corn

  • cup uncooked converted long grain rice

  • 1-¼

    teaspoons chili powder

  • ½

    teaspoon ground cumin

  • Reduced-fat sour cream, optional


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. Originally publi


Facebook Conversations