Slow-Cooked Southwest Stuffed Peppers - Vegetarian

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.

• Ready In: 3 hrs 15 mins
• 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

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.