SLOW-COOKED STUFFED PEPPERS

By stepjo7269

Taste of Home
By: Michelle Gurnsey from Lincoln, Nebraska

Ingredients

• Directions:
• 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
• ●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 stuffed peppers 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.

Preparation

Step 1

Nutrition 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.