Black Bean Stuffed Peppers |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Mild Southwestern spices pep up this play on the classic meatless main dish. The colorful peppers and cheesy topping invite everyone at the table to dig in! Ingredients:
1 each large green, sweet red, yellow and orange peppers |
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1 cup reduced-sodium chicken broth |
1/2 cup uncooked converted rice |
1/2 cup chopped onion |
1/2 cup orange juice |
2 teaspoons chili powder |
1-1/4 cups (5 ounces) shredded monterey jack cheese, divided |
Directions:
1. Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker.
2. Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted. Yield: 4 servings.
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