Southwestern Stuffed Peppers (courtesy of CrockPot recipe collection)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 (but I can fit the mixture into 5) green bell peppers1 can (15 oz) black beans, rinsed & drained1 Cup (4 oz) shredded mozarella cheese3/4 Cup salsa1/2 Cup forzen corn1/3 Cup uncooked long-grain white rice (I use brown rice)1 tsp chili powder1/2 tsp ground cumin
1. Cut top of each bell pepper. Carelfully remove seeds and membrane, leaving pepper whole.
2. Combine beans, cheese, salsa, corn, rice, chili powder and cumin in med bowl. Spoon filling evenly into each pepper. Place peppers in 4.5 quart Crock Pot slow cooker.
3. Cover; cook on Low 4-6 hours.
Serving Size: 4-5
Number of Servings: 5
Recipe submitted by SparkPeople user MAMATWOGIRLS.
2. Combine beans, cheese, salsa, corn, rice, chili powder and cumin in med bowl. Spoon filling evenly into each pepper. Place peppers in 4.5 quart Crock Pot slow cooker.
3. Cover; cook on Low 4-6 hours.
Serving Size: 4-5
Number of Servings: 5
Recipe submitted by SparkPeople user MAMATWOGIRLS.
Nutritional Info Amount Per Serving
- Calories: 266.7
- Total Fat: 6.2 g
- Cholesterol: 17.9 mg
- Sodium: 321.1 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 11.6 g
- Protein: 15.4 g
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