- 4
Ingredients
- 4 green bell peppers
- 1 can black beans, drained and rinsed
- 1/2 C frozen corn
- 3/4 C salsa
- 1 can diced green chilies
- 1/3 C rice, uncooked
- 1 C shredded cheddar cheese
- 1 tsp chili powder
- 1/2 tsp cumin
Preparation
Step 1
In a medium bowl, combine the beans, corn, salsa, chilies, rice, cheese, chili powder and cumin.
Place the peppers in the slow cooker and fill peppers with stuffing. Cover and cook on low for 6 hours.
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Hey y'all! My name is Stephanie and I am the Cookin' Cowgirl. I live in Kansas City with my sweet husband, Chris, whom I often refer to as Hunter Hann. I was born and raised in Oklahoma, and went to Oklahoma State University - GO COWBOYS!!! After college, Chris and I spent almost 5 years in Birmingham, AL. I am a baby cook and have only been at it for a little over a year and a half. This cooking blog is your chance to follow along in my recipe re-mixing adventure. I have no culinary training and the only think I am an expert at is EATING! I love party planning, health and fitness, family, cupcakes, pumpkins, fall, cowboy boots, decorating...all kinds of stuff. Oh yeah, my favorite food is cereal!
Feel free to try my cowgirl recipes, ask questions or just post something in general. Thanks for stopping by!
Steph
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