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Slow-Cooker Southwest Stuffed Peppers

Slow-Cooker Southwest Stuffed Peppers

During a busy week, I'm always looking for a no-fuss meal to feed my family. To save time and hassle, I break out the slow cooker about once a week and one of our new favorite slow cooker meals is stuffed peppers. You can stuff practically anything in a pepper and it will taste good in my opinion. This recipe is vegetarian and a healthy option for a tasty meal. Stuffed with rice, beans, corn and flavored with mild salsa, everyone from young to old enjoys this one!

by Meredith Steele

What you'll need

  • 2 cups cooked white or brown rice
  • 1 15-ounce can black beans
  • 1 cup frozen or fresh corn kernels
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup salsa
  • 4 bell peppers, red or green
  • 1/4 teaspoon salt
  • 1/4 pepper

Notes:

makes 4 stuffed bell peppers

How to make it

  1. In a bowl, stir to combine rice, beans, corn, cheese, salsa, salt, and pepper.
  2. With a knife, slice the tops off the peppers. Clean out the insides, then stuff the peppers with the rice mixture and return the tops to the peppers, if desired. Place the peppers in a slow cooker, add 1/3 cup of water to the bottom, and cover. Cook until the peppers are tender; on high for 3 hours or low for 6 hours. Serve.

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