I found today's recipe in the current issue of TASTE OF HOME. I love stuffed peppers and have made them with various stuffings including beef and turkey. This recipe has no meat and lots of fiber and of course vitamin C.
SLOW-COOKED STUFFED PEPPERS
4 medium sweet red peppers
1 can (15oz.) black beans, rinsed and drained
1 c. shredded pepper jack cheese
3/4 c. salsa
1 small onion, chopped
1/2 c. frozen corn
1/3 c. uncooked converted long grain rice
1 1/4 tsp. chili powder
1/2 tsp. ground cumin
Reduced fat sour cream, optional
Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder, and cumin; spoon into peppers. Place in a 5 quart slow cooker coated with cooking spray.
Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream.
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