Southwestern Stuffed Peppers
Cook Time 4 to 6 hours
Prep Time 15 minutes
Makes 4 servings
|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|
- 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.
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