4 large bell peppers
2 1/2 cup cooked white rice, or brown rice
1 1/2 cup red kidney , or one 15.5-ounce can, beans drained and rinsed, slow-cooked
1 cup tomato salsa
3 scallions, chopped
Salt
freshly ground black pepper
1 can tomatoes, 14.5-oz., crushed
1/2 tsp. ground cumin
1/4 tsp. dried oregano
1/2 tsp. sugar
Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference.
Slow Cooker Size: 5 1/2 to 6 qt.
Cook Time: 4 hours and setting: low.
Cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes.
Arrange the peppers upright in a 5 1/2- to 6-qt. slow cooker.
In a medium-size mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. Mix well.
Fill the pepper cavities evenly with the rice mixture, packing it lightly.
Replace the pepper tops.
In the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste.
Pour over and around the peppers in the slow cooker.
Cover and cook on low for 4 hours, until the peppers are fork-tender but still hold their shape.
Serve hot.
Sugar: 11g
:
Calcium: 77mg
Calories: 291kcal
Carbohydrates: 59g
Fat: 1g
Fiber: 10g
Iron: 4mg
Potassium: 869mg
Protein: 11g
Saturated Fat: 1g
Sodium: 470mg
Vitamin A: 5537IU
Vitamin C: 213mg
