Southwestern Stuffed Peppers
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Southwestern Stuffed Peppers
Cook Time 4 to 6 hours
Prep Time 15 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 4 | green bell peppers |
| 1 | can (about 15 ounces) black beans, rinsed and drained |
| 1 | cup (4 ounces) shredded pepper-jack cheese |
| 3/4 | cup medium salsa |
| 1/2 | cup frozen corn |
| 1/2 | cup chopped green onions |
| 1/3 | cup uncooked long-grain converted white rice |
| 1 | teaspoon chili powder |
| 1/2 | teaspoon ground cumin |
| Sour cream | |
PREPARATION:
Slow Cooker Directions
- Cut thin slice off top of each bell pepper. Carefully remove seeds, leaving pepper whole.
- Combine beans, cheese, salsa, corn, onions, rice, chili powder and cumin in medium bowl. Spoon filling evenly into each pepper. Place peppers in slow cooker. Cover; cook on LOW 4 to 6 hours. Serve with sour cream.
This recipe appears in:
Southwestern
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