Black Bean and Corn Stuffed Peppers

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* Exported from MasterCook *

 

Black Bean and Corn Stuffed Peppers

 

Recipe By :Adapted from Smart Crockery Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup rice -- cooked

1/2 cup canned black beans -- rinsed and drained

3 cloves garlic -- minced

1/2 cup sliced scallions

1/2 cup frozen corn

2 plum tomatoes -- diced

2 sprigs cilantro -- snipped

2 sprigs parsley -- snipped, or 2 tsp dried

3 fresh basil leaves -- snipped, or 1/2 tsp dried

1/8 teaspoon white pepper

1/2 teaspoon chili powder

4 large sweet green peppers -- with tops, membranes & seeds

removed

1/2 cup crushed tomatoes

1/2 cup water

2 ounces Monterey Jack or Cheddar cheese -- shredded

 

Combine the rice, beans, garlic, scallions, corn, diced tomatoes, cilantro,

parsley, basil, white pepper, and chili powder in a bowl. Toss to mix well.

Divide the rice mixture into 4 portions, and spoon a portion into each of

the sweet peppers.

 

Pour the tomatoes and water into an electric slow cooker; place the peppers,

upright, in the cooker. Cover and cook on LOW for 4 to 6 hours. Transfer the

peppers to serving plates, and top each with a generous spoonful of hot

tomatoes and shredded cheese.

 

 

Description:

" A delicious vegetarian dish that the whole family will love. It's

packed with all the right stuff and makes a meal in

itself. "

 

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Per Serving (excluding unknown items): 196 Calories; 1g Fat (5.7% calories

from fat); 7g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

170mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0

Fat.

 

NOTES : Cook's note: You can stuff these peppers the night before, if you

wish. Place them in your slow cooker's removable ceramic bowl, cover it, and

refrigerate the entire thing until about 30 minutes before you're ready to

start the slow cooker. Then remove the bowl from the refrigerator and let it

sit on the counter. After 30 minutes, cook the peppers according to the

recipe directions.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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