Meatless Monday: Southwestern Stuffed Peppers
Since I accidentally deleted the post I had written for this (yes, that’s the second time in a few weeks), I am going to keep this short: delicious and easy. You must try this.
Even though I normally don’t like anything that comes out of my CrockPot, we’ve made this twice in the past month. It’s incredibly simple to pull together; in fact, Ryan prepared it the second time. I think this would be a bit better if it was baked in the oven as the peppers do become quite soft, but for late nights after a long day on campus, these hit the spot.
Southwestern Stuffed Peppers
4 medium green bell peppers
1 can low sodium black beans, rinsed and drained
4 ounces reduced-fat pepper jack cheese, shredded
3/4 cup salsa
1/2 cup frozen corn
1/2 cup onion, chopped
1/3 cup uncooked parboiled rice
1 tablespoon taco seasoning
Cut thin slice off top of each bell pepper. Carefully remove seeds, leaving pepper whole.
Combine beans, cheese, salsa, corn, onions, rice, and seasoning in medium bowl. Spoon filling evenly into each pepper. Place peppers in slow cooker. Cover; cook on LOW 4 to 6 hours.
Source: TLC Cooking
4 servings | 5 POINTS