Fall is fast approaching and I love to cook as much as I can in my crock pot. Especially with having such a hectic schedule as many of us do, it’s great to be able to get your dinner ready the night before and just pop it into your crock pot to cook all day. I am on the hunt for great vegetarian alternatives and these stuffed peppers are absolutely mouth watering!! Serve with a side salad and the meal is complete.
Ingredients
- • 4 medium sweet red peppers
- • 1 can (15 ounces) black beans, rinsed and drained
- • 2 cups shredded Mexican cheese blend
- • 3/4 cup fresh salsa
- • 1 small onion, chopped
- • 1/2 cup frozen corn
- • 1/3 cup uncooked converted long grain brown rice
- • handful of fresh cilantro, chopped
- • 1-1/4 teaspoons chili powder
- • 1/2 teaspoon ground cumin
- • Reduced-fat sour cream, optional
Instructions
- 1. Cut tops off peppers and remove seeds; set aside.
- 2. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers.
- 3. Place in a 5-qt. slow cooker coated with cooking spray.
- 4. Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through.
- 5. Serve with sour cream if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://skinnymom.com/2012/09/05/vegetarian-stuffed-peppers/Copyright 2013 SkinnyMom.com
YUM!!
These were DELICIOUS! I used 1 cup COOKED rice, because uncooked rice sounded all wrong to me and I wasn’t willing to chance it. I also used small cubes of pepper jack cheese instead of shredded. But I will definitely be making this again! So easy and tasty.
How can I can find the nutritional value for veg stuffed peppers? They are in my crock pot now and can’t wait to taste them.
Thanks!!