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SC: Tex-Mex Stuffed Peppers

Source of Recipe

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SC: Tex-Mex Stuffed Peppers

Joanna M. Lund, Another Potful of Recipes
Slow Cooker
Serves 4

I wonder who first decided to hollow out some gorgeous green peppers and fill them with a mix of meat and rice. Some thrifty, clever housewhife and mom, I bet! The classic version is plenty good, but I decided that I could make good even more irresistible with the addition of some corn, onion, and spices. Now I've got a dish sure to be a hit, even "deep in the heart" of Texas!

List of Ingredients:
4 (medium-sized) green bell peppers
8 ounces extra-lean ground turkey or beef
1/3 cup uncooked instant rice
1/2 cup frozen whole-kernel corn, thawed
1/2 cup finely chopped onion
1 cup (one 8-ounce can) Hunt's Tomato Sauce
2 teaspoons pourable Splenda
1/2 teaspoon chili seasoning
2 tablespoons water

Instructions:
Spray a slow cooker container with butter-flavored cooking spray. Cut a thin slice from stem end of each green pepper. Remove seeds and membrane. Rinse peppers.

In a large bowl, combine meat, uncooked rice, corn, onion, tomato sauce, Splenda, and chili seasoning. Evenly stuff about 1/2 cup rice mixture into each pepper.

Pour water into prepared container. Arrange stuffed peppers in container. Cover and cook on LOW for 6 to 8 hours.


HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

One serving equals: 179 Calories, 3 gm Fat, 14 gm Protein, 24 gm Carbohydrate, 382 mg Sodium, 26 mg Calcium, 4 gm Fiber ++++ DIABETIC EXCHANGES: 1 1/2 Meat, 2 Vegetable, 1 Starch