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)