Slow-Cooked Stuffed Peppers

  • 4 medium sweet red peppers (try other colors, too)
  • 1 can (15 ounces) black beans, rinsed and drained (try no or low sodium)
  • 1 cup 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 tsp chili powder
  • 1/2 tsp ground cumin
  • Reduced-fat sour cream (optional)

Serves 4. 15 minutes prep time. 3-4 hours cook time.

1. Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder, and cumin. Spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

2. Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours. If desired, serve with sour cream.

Nutrients Per Serving (1 stuffed pepper): Calories 317, Protein 15g, Carbohydrate 43g, Fiber 8g, Total Fat 10g (5g saturated), Cholesterol 30mg, Sodium 565mg

Fill half your plate with fruits and veggies for a complete meal.

Source: Taste of Home

Click here for printable recipe card.