crockpot bell peppers stuffedwith salsa rice and beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large bell peppers2 1/2 c cooked white or brown rice1 can 15.5 ounce can red kidney beans drained and rinsed1 c tomato salsa3 scallions - choppeddash of salt and black pepper1 can 14.5 ounce crushed tomatoes1/2 tsp ground cumin1/4 tsp dried oregano1/2 tsp sugar
cut tops off the bell peppers, save for later use. remove the seeds and membranes.
arrange peppers upright in a 5 1/2 - 6 quart slow cooker.
in medium bowl, combin rice, beans, salsa and scallions and season with salt and pepper to taste.
mix well
fill peppers cavities evenly with the rice mixture, packing it lightly.
replace the pepper tops, in the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste.
pour over and around the peppers in the slow cooker.
cover and cook on low for 4 hours, until the peppers are fork tender but still hold their shape.
serve hot
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user WEZZYCHEESY.
arrange peppers upright in a 5 1/2 - 6 quart slow cooker.
in medium bowl, combin rice, beans, salsa and scallions and season with salt and pepper to taste.
mix well
fill peppers cavities evenly with the rice mixture, packing it lightly.
replace the pepper tops, in the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste.
pour over and around the peppers in the slow cooker.
cover and cook on low for 4 hours, until the peppers are fork tender but still hold their shape.
serve hot
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user WEZZYCHEESY.
Nutritional Info Amount Per Serving
- Calories: 156.6
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 581.5 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 7.6 g
- Protein: 6.4 g
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