Tuesday, August 17, 2010

Slow-Cooked Stuffed Peppers Recipe


This recipe was submitted by a Leftover On Purpose reader (thanks!)

Slow-Cooked Stuffed Peppers Recipe

Slow-Cooked Stuffed Peppers Recipe

  • 4 Servings
  • Prep: 15 min. Cook: 3 hours


  • 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


  • Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
  • Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired. Yield: 4 servings.

Nutrition Facts: 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.
Slow-Cooked Stuffed Peppers published in Healthy Cooking December/January 2010, p43

The author says
I have made, frozen uncooked, then cooked one serving in a mini slow cooker. Super healthy and very tasty :)

By the way, the reader who submitted this wonderful recipe is the same one who submitted it to Taste Of Home.

Thanks for sharing!

If you have a great recipe to share, I would love to see it.  You can send them to pammshouse@gmail.com


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