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McPhersonSentinel - McPherson, KS
  • Vegeterian recipe: Slow-Cooked Stuffed Peppers

  • Slow-Cooked Stuffed Peppers
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  • Ingredients
     
    * 4 medium sweet red peppers
    * 1 can (15 ounces) black beans, rinsed and drained
    * 1 cup (4 ounces) shredded pepper Jack cheese
    * 3/4 cup salsa
    * 1 small onion, chopped
    * 1/2 cup frozen corn
    * 1/3 cup uncooked converted long grain rice
    * 1-1/4 teaspoons chili powder
    * 1/2 teaspoon ground cumin
    * Reduced-fat sour cream, optional
     
    Directions
     
    * Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon 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. Serve with sour cream if desired. Yield: 4 servings.
     
     

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