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Slow-Cooked Stuffed Peppers




Source of Recipe


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Slow-Cooked Stuffed Peppers

Healthy Cooking December/January 2010
Reviews rate this recipe 4.5 of 5 stars.
Exchanges
MAKES: 4 servings
Prep: 15 min. - Cook: 3 hours

My favorite kitchen appliance is the slow-cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska

Ingredients:
4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) 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
Reduced-fat sour cream, optional

Directions:
1. Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

2. Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream.

1 stuffed pepper (calculated without sour cream) equals 317 calories, 10 g fat (5 g saturated fat), 30 mg cholesterol, 565 mg sodium, 43 g carbohydrate, 8 g fiber, 15 g protein. ++++ Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.