Black Bean and Corn Stuffed Peppers
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 2-5 hrs
Ingredients:
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 cilantro, snipped
2 sprigs fresh parsley, snipped
OR
2 teaspoons dried parsley
3 fresh basil leaves, snipped
OR
1/2 teaspoon dried basil
1/8 teaspoon white pepper
1/2 teaspoon chili powder
4 large green bell peppers, with tops, membranes & seeds removed
1/2 cup crushed tomatoes
1/2 cup water
2 ounces Monterey Jack or Cheddar cheese, shredded
Directions:
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 equally between the peppers.
Pour the tomatoes and water into the 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/67/Black_Bean_and_Corn_Stuffed_Peppers55514.shtml
Recipe ID: 20877
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