Fix stuffed peppers without worrying about parboiling! Packed with Southwest flavor, these also come with 8 grams of fiber per serving. You can’t go wrong with this meal!
—MICHELLE GURNSEY LINCOLN, NE
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 4 SERVINGS
4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional
1. 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-qt. slow cooker coated with cooking spray.
2. Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream.
PER SERVING 317 cal., 10 g fat (5 g sat. fat), 30 mg chol., 565 mg sodium, 43 g carb., 8 g fiber, 15 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.