Tuesday, August 23, 2011

Crock Pot Stuffed Peppers

Full of flavor and then some! I was very happy with the way these guys turned out. I just put items in my pantry together, stuffed the peppers and cooked for about 3-4 hours on low heat. It was a breeze to make and didn't heat up the kitchen. Which is always a plus in my book.

I served the peppers with sour cream on the side. Very filling and tasty! Enjoy!

Slow Cooked Stuffed Peppers
  • 4 medium sweet red peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 3/4 cup salsa
  • ½ c onion, chopped
  • 1/2 cup frozen corn
  • 1 pack ready cooked rice, Mexican or Spanish rice style
  • 1-1/4 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Reduced-fat sour cream, optional
  • Cut tops off peppers and remove seeds; place a small amount of cheese (a pinch) into each pepper; set aside. Sauté onion in olive oil for 2 minutes. Add corn and sauté for an additional 2 minutes. Add black beans, salsa, cumin, chili powder and rice to the pan. Simmer on medium low heat for about 3 minutes. Spoon mixture into peppers. Place in a 5-qt. 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. Add remaining cheese to top of peppers for the last 15-20 minutes of cooking time. Serve with sour cream if desired. Yield: 4 servings.
Tools Needed to Make this Recipe
Non-Stick Skillet
Cutting Board
Chef or Chopping Knife
Slow Cooker


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