Slow-Cooked Stuffed Peppers

March 7, 2015 Leave a Comment

 

Slow-Cooked Stuffed Peppers

Slow-Cooked Stuffed Peppers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

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.

             Michelle Gurnsey                                                            Lincoln, Nebraska

 

Slow-Cooked Stuffed Peppers Recipe

 

Slow-Cooked Stuffed Peppers

4 medium sweet red peppers

1 can (15 oz.) black beans, rinsed and drained

1 cup (4 oz.) shredded pepper jack cheese

¾ cup salsa

1 small onion, chopped

½ cup frozen corn

1/3 cup uncooked converted long grain rice

1 ¼ tsp. chili powder

½ tsp. ground cumin

Reduced-fat sour cream, optional

 

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 quart slow cooker coated with cooking spray.

Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through.  If desired, serve with sour cream.

 

(Recipe for Slow-Cooked Stuffed Peppers was in www.tasteofhome.com, 2015)

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Tilapia with Corn Salsa

August 9, 2014 Leave a Comment
Tilapia with Corn Salsa

Tilapia with Corn Salsa

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family loves fish, and this super-fast and delicious dish is very popular at my house.  Thought it tastes like it takes long time, it cooks in minutes under the broiler.  We like it garnished with lemon wedges and couscous on the side.

 

Tilapia with Corn Salsa Recipe

Tilapia with Corn Salsa

4 tilapia fillets (6 oz. each)

1 Tbsp. olive oil

¼ tsp. salt

¼ tsp. pepper

1 can (15 oz.) black beans, rinsed and drained

1 can (11 oz.) whole kernel corn, drained

¾ cup Italian salad dressing

2 Tbsp. chopped green onion

2 Tbsp. chopped sweet red pepper

 

Drizzle both sides of fillets with oil; sprinkle with salt and pepper.

Broil 4-6 inches from the heat for 5-7 minutes or until fish flakes easily with a fork.  Meanwhile, in a small bowl, combine the remaining ingredients.  Serve with fish.         4 servings

 

(Recipe for Tilapia with Corn Salsa was on www.tasteofhome.com, 2014)

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Chicken Salad-Stuffed Peppers

July 30, 2014 Leave a Comment
Chicken Salad-Stuffed Peppers

Chicken Salad-Stuffed Peppers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad.

                 Mary Marlowe Leverette                                              Columbia, South Carolina

               

Chicken Salad-Stuffed Peppers Recipe

Chicken Salad-Stuffed Peppers

4 green onions, finely chopped

½ cup mayonnaise

2 Tbsp. lemon juice

½ tsp. Dried tarragon

½ tsp. pepper

¼ tsp. salt

2 cups finely chopped rotisserie chicken

½ cup shredded Monterey Jack cheese

1 celery rib, finely chopped

4 medium sweet red peppers

Crushed potato chips, optional

 

Preheat oven to 350 F.  In small bowl, mix the first six ingredients.  Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds.  In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place in a greased 13×9 inch baking dish.  Fill with chicken mixture.  If desired, sprinkle with chips.  Bake, uncovered, 15-20 minutes or until filling is heated through.          4 servings

 

(Recipe for Chicken Salad-Stuffed Peppers was on www.tasteofhome.com, 2014)

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