Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked rice or quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes (canned, undrained)
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
Instructions
- Prep the Peppers:
- Cut the tops off the bell peppers and remove the seeds. This will create a cavity for the delicious filling.
- Mix the Filling:
- In a bowl, combine the cooked rice or quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well until all ingredients are evenly mixed.
- Stuff the Peppers:
- Fill each bell pepper generously with the rice mixture. Ensure they are packed tightly to hold their shape during cooking.
- Cook:
- Place the stuffed peppers upright in the slow cooker. Cover and cook on low for 4-6 hours, or until the peppers are tender and the flavors have melded beautifully.
- Add Cheese:
- During the last 15 minutes of cooking, sprinkle shredded cheese over the top of each stuffed pepper. Cover the slow cooker again until the cheese has melted into a gooey topping.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g