Slow-Cooker Stuffed Peppers

Name: Slow-Cooker Stuffed Peppers
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 4 medium sweet red peppers; 1 can (15 ounces) black beans, rinsed and drained; 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 teaspoons chili powder; 1/2 teaspoon ground cumin; Reduced-fat sour cream, optional

Total Time Prep: 15 min. Cook: 3 hours

Yield 4 servings

Test Kitchen Approved

Make dinner a breeze with slow-cooker stuffed peppers. These flavorful peppers are filled with a delicious combination of South American inspired ingredients, making them a hit with the whole family.

Ingredients

4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
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 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional

Directions

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

Nutrition Facts

1 stuffed pepper: 317 calories, 10g fat (5g saturated fat), 30mg cholesterol, 565mg sodium, 43g carbohydrate (6g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 lean meat, 1 fat.

My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska

Recipe Creator