Slow-Cooked Stuffed Peppers Recipe

By carvalhohm2

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
• Light Sour Cream, optional

Preparation

Step 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.

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.

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