Crock Pot Black Bean and Corn Stuffed Peppers Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
August 26, 2013

I had been looking everywhere for a meatless stuffed peppers recipe for the crock pot. This turned out delicious! Thank you for sharing this recipe

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