Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Slow Cooker Black Bean and Corn Stuffed Peppers
- add review
- #20877
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
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.
added by
solitudequeen
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more bean and legume recipes
see more crock pot side dish recipes
reviews & comments
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