Friday, November 5, 2010

Slow Cooked Stuffed Peppers

I made these last night and they were amazing! These slow cooked stuffed peppers make a quick and easy dinner during the week. Its something you could make in the morning and have it ready when you come home from a hard day at work or shopping.  

5 green and/or red bell peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded pepper jack cheese
1 cup baby bella mushroom, thinly sliced
¾ cup medium salsa
½ cup frozen whole kernel corn, thawed
½ cup chopped green onions with tops
1 ½ cup cooked brown rice
1 teaspoon chili powder
½ teaspoon ground cumin
sour cream (optional)

1. Cut thin slice off top of each bell pepper. Carefully remove seeds, leaving pepper whole.

2. Steam the bell peppers for about 5-8 minutes. (just to start of the cooking process of the bell peppers)

3. While the bell peppers are steaming, combine bean, cheese, mushroom, salsa, corn, onions, rice, chili powder and cumin in medium bowl. Spoon filling evenly into each bell pepper.

4. Place peppers in crockpot slow cooker. Cover; cook on low 4 to 6 hours. Serve with sour cream, if desired.

Note: Steaming the bell peppers before stuffing make them so tender and soft when they are done. 

Variation: You could also bake this for one hour at 350F degrees.

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