BLACK BEAN STUFFED PEPPERS

Black Bean Stuffed Peppers image

Mild Southwestern spices pep up this play on the classic meatless main dish. The colorful peppers and cheesy topping invite everyone at the table to dig in!

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 each large green, sweet red, yellow and orange peppers
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 cup reduced-sodium chicken broth
1/2 cup uncooked converted rice
1/2 cup chopped onion
1/2 cup orange juice
2 teaspoons chili powder
1-1/4 cups shredded Monterey Jack cheese, divided

Steps:

Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker., Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 433 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 984mg sodium, Carbohydrate 64g carbohydrate (14g sugars, Fiber 10g fiber), Protein 21g protein.