This recipe is for all my vegetarian friends! Super easy and just as tasty! And I found that there’s enough filling to fill 6 peppers, so that’s what I did! 🙂
Want a hint on getting the peppers to stay up right in a very slick, Pam sprayed slow cooker? Just take your knife and slice a very thin slice off the bottom of the peppers, just so you have some flat surface. Be careful though, don’t cut off too much or you will end up with a hole in your pepper!
Prep Time: 15 min.
Cook Time: 3 hours
4 medium sweet red peppers
1 can (15 ounce) 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
sour cream, optional
1) Cut tops of peppers, remove seeds; set aside.
2) In a large bowl, combine beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in slow cooker coated with cooking spray.
3) Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Top with sour cream if so desired. Enjoy!
Cooking Note- I only cooked my peppers for 3 hours on low. So you may want to check in on their progress after a couple hours!