southwestern stuffed peppers

Name: Southwestern Stuffed Peppers
Prep time: 25 min
Cook time: 6 h
Yield: 4
Cuisine: Mexican
Ingredients: 4 - green bell peppers; 1 can(s) (15 oz) black beans, rinsed and drained; 3/4 cup(s) medium salsa; 1/2 cup(s) frozen corn; 1/3 cup(s) uncooked long-grain white rice; 1 teaspoon(s) chili powder; 1/2 teaspoon(s) ground cumin

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Private Recipe by

Becky Farley

@bfarley

Fairview, TX

Another vegetarian favorite from CROCK-POT RECIPE COLLECTION

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yield 4 serving(s)

prep time 25 Min

cook time 6 Hr

method Slow Cooker Crock Pot

Ingredients For southwestern stuffed peppers

4

green bell peppers
1 can

(15 oz) black beans, rinsed and drained
3/4 c

medium salsa
1/2 c

frozen corn
1/3 c

uncooked long-grain white rice
1 tsp

chili powder
1/2 tsp

ground cumin

How To Make southwestern stuffed peppers

1
Wash and cut thin slice off top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole.

2
Combine beans, salsa, corn, onions, rice, chili powder and cumin in medium bowl.
3
Spoon filling evenly into each pepper. Place peppers in 4 1/2-quart Crock-Pot slow cooker.
4
Cover; cook on low 4 to 6 hours.
5
Tip: If you prefer firmer rice when your dish is finished, substitute converted rice for regular long-grain white rice.
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