This dish is yet another example of the joy of slow-cooking. I especially enjoyed how simple they were to assemble (no pre-cooking anything!). I think I over-cooked mine just by about an hour because the peppers became a little wrinkled; it still tasted great. Make sure to buy peppers that sit up on their own to avoid them hitting the slow-cooker walls and burning. I hope you enjoy!
- 4 green bell peppers
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup (4 oz) shredded pepper jack cheese (or similar)
- 3/4 cup medium salsa
- 1/2 cup frozen corn
- 1/2 cup chopped green onions
- 1/3 cup uncooked long-grain white rice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Cut thin slice off top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole.
- Combine beans, cheese, salsa, corn, onions, rice, chili powder and cumin in a medium bowl. Spoon filling evenly into each pepper. Place peppers slow-cooker.
- Cover; cook on LOW 4-6 hours (before peppers begin to get "wrinkly").
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