Slow cooker stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large or 5 medium red peppers1.5 cups cooked brown rice1.5 cups red kidney beans1/2 package Yves ground round1 cup salsa3 chopped scallions or onionsalt, pepper, cumin & oregeno15 oz, crushed tomato1 cup v-8 (low sodium) juice
cut tops from peppers and seed.
Mix cooked rice, kidney beans, salsa, scallion together and stuff peppers.
place in slow cooker
mix tomatos, V-8, oregeno and cumin (to taste), then pour over and around peppers. Cook on low for 4 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDALUT.
Mix cooked rice, kidney beans, salsa, scallion together and stuff peppers.
place in slow cooker
mix tomatos, V-8, oregeno and cumin (to taste), then pour over and around peppers. Cook on low for 4 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDALUT.
Nutritional Info Amount Per Serving
- Calories: 298.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,313.3 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 14.2 g
- Protein: 14.3 g
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