Slow Cook Southwest Peppers

Slow-Cooked Southwest Peppers

4 medium sweet red peppers

1 15oz can black beans, rinsed and drained

1 cup shredded pepper jack cheese

3/4 cup salsa

1 small onion chopped

1/2 cup frozen corn

1/3 cup uncooked long grain rice

1 1/4 teaspoons chili powder

sour cream

Cut tops off peppers and remove seeds.

In a bowl mix beans, cheese, salsa, onion, corn, rice, and chili powder; spoon into peppers.

Put peppers into a 5 qt slow cooker coated with pan spray.

Cover and cook on low for 3 to 4 hours until peppers are tender and filling is heated through.

Serve with sour cream.


*The Corner Desk . Com* Slow-Cooked Southwest Peppers 4 medium sweet red peppers 1 15oz can black beans, rinsed and drained 1 cup shredded pepper jack cheese 3/4 cup salsa 1 small onion chopped 1/2 cup frozen corn 1/3 cup uncooked long grain rice 1 1/4 teaspoons chili powder sour cream Cut tops off peppers and remove seeds. In a bowl mix beans, cheese, salsa, onion, corn, rice, and chili powder; spoon into peppers. Put peppers into a 5 qt slow cooker coated with pan spray. Cover and cook on low for 3 to 4 hours until peppers are tender and filling is heated through. Serve with sour cream. Back To Slow-Cooker Recipes Page Back To Fruits & Vegetables Recipe Page