Black-Bean-and Corn-Stuffed Peppers

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Black-Bean-and Corn-Stuffed Peppers

Adapted from Smart Crockery Cooking

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

all the right stuff and makes a meal in itself.

3 1/2- to 4-quart cooker

Makes 4 servings

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 of cilantro, snipped

2 sprigs of parsley, snipped, or 2 teaspoons dried

3 fresh basil leaves, snipped, or 1/2 teaspoon dried

1/8 teaspoon white pepper

1/2 teaspoon chili powder

4 large sweet green peppers, with tops, membranes, and 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.

Per serving: About 203 calories, 4.9 g fat (21% of calories), 2.8 g saturated

fat, 13 mg cholesterol, 166 mg sodium, 3.7 g dietary fiber.

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 recipes directions.

 

 

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