SOUTHWESTERN STUFFED PEPPERS

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Southwestern Stuffed Peppers image

Another vegetarian favorite from CROCK-POT RECIPE COLLECTION

Provided by Becky Farley @bfarley

Categories     Vegetables

Number Of Ingredients 7

4 - green bell peppers
1 can(s) (15 oz) black beans, rinsed and drained
3/4 cup(s) medium salsa
1/2 cup(s) frozen corn
1/3 cup(s) uncooked long-grain white rice
1 teaspoon(s) chili powder
1/2 teaspoon(s) ground cumin

Steps:

  • Wash and cut thin slice off top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole.
  • Combine beans, salsa, corn, onions, rice, chili powder and cumin in medium bowl.
  • Spoon filling evenly into each pepper. Place peppers in 4 1/2-quart Crock-Pot slow cooker.
  • Cover; cook on low 4 to 6 hours.
  • Tip: If you prefer firmer rice when your dish is finished, substitute converted rice for regular long-grain white rice.

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