Slow-Cooked Stuffed Peppers |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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My favorite kitchen appliance is the slow-cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. Ingredients:
4 medium sweet red peppers |
1 can (15 ounces) black beans, rinsed and drained |
1 cup (4 ounces) shredded pepper jack cheese |
3/4 cup salsa |
1 small onion, chopped |
1/2 cup frozen corn |
1/3 cup uncooked converted long grain rice |
1-1/4 teaspoons chili powder |
1/2 teaspoon ground cumin |
reduced-fat sour cream, optional |
Directions:
1. Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
2. Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream. Yield: 4 servings.
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