Slow-Cooked Southwest Stuffed Peppers - Vegetarian

By harvard88

Entered for safe-keeping. From Michelle Gurnsey in Taste of Home Healthy Cooking Dec/Jan 2010. High fiber, no parboiling, and Southwest flavor: this is my kind of dish. Note: this dish only takes 3-4 hours to cook in the slow-cooker.

Ingredients

• 4 medium sweet red peppers or 4 medium green bell peppers, tops cut off and seeds and pith removed
• 15 ounces black beans, rinsed and drained
• 4 ounces shredded monterey jack pepper cheese (1 cup)
• 3/4 cup salsa
• 1 small onion, chopped (1/4 cup)
• 1/2 cup frozen corn
• 1/3 cup uncooked converted long grain rice
• 1 1/4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 8 tablespoons reduced-fat sour cream (optional)

Preparation

Step 1

1 Cut tops off peppers and remove seeds and white pith. Set aside. 2 In large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in 5-quart slow cooker coated with cooking spray. 3 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.