Slow-Cooked Southwest Stuffed Peppers - Vegetarian
- Ready In:
- 3hrs 15mins
- Ingredients:
- 10
- Serves:
-
4
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)
directions
- Cut tops off peppers and remove seeds and white pith. Set aside.
- 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.
- 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.
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Reviews
-
This is my new go-to recipe for stuffed peppers! The cholula was on the table, but the spice was sufficient enough that no one used any. DH did add extra salsa to his and we loved it with the added sour cream. I might need to make more next time as the kids ate an entire pepper themselves and didn't leave me any leftovers! :)
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!