SLOW-COOKED SOUTHWEST STUFFED PEPPERS - VEGETARIAN

Slow-Cooked Southwest Stuffed Peppers - Vegetarian image

Provided by KateL

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium sweet red peppers or 4 medium green bell peppers, tops cut off and seeds and pith removed
15 ounces black beans, rinsed and drained
4 ounces shredded monterey jack pepper cheese (1 cup)
3/4 cup salsa
1 small onion, chopped (1/4 cup)
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
8 tablespoons reduced-fat sour cream (optional)

Steps:

Cut tops off peppers and remove seeds and white pith. Set aside.
In large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in 5-quart slow cooker coated with cooking spray.
Cover and cook on Low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.

Nutrition Facts : Calories 360.2, Fat 10.1, SaturatedFat 5.7, Cholesterol 25.3, Sodium 466.1, Carbohydrate 51.7, Fiber 11.8, Sugar 7.5, Protein 18.4