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Stuffed Peppers with a Kick Recipe - Chef Woody Duncan
Serves: 8
Conversion Chart: Here >>
Ingredients:
8 - large bell peppers, tops removed and seeded, I used 4 green and 4 red
2 - 15 oz. can black beans drained and rinsed
4 - cups cooked brown rice
1 - 4 oz can diced jalapenos
4 - small roma tomatoes diced medium
1½ - cup frozen thawed corn
1 - medium size sweet onion diced fine
1 - 8 ounce package, shredded Monterey Jack cheese
1 - can (4-1/4 ounces) chopped ripe olives drained well
2 - Tbsp fresh cilantro leaves, chopped, 4 garlic cloves minced
1 - 16 oz.jar or canned mild salsa plus a 1/2 cup water
1 teaspoon salt, 1 tsp cumin, 1/2 teaspoon pepper
Procedure:
In a large bowl, combine the cooked rice, tomatoes, corn, onion and black beans. Next stir in the cheese, cilantro, olives, cumin, garlic, salt and pepper. Next spoon into peppers.
Place the filled peppers in a oval 5-qt or 6 quart slow cooker. Top with some of the sauce then spread the rest around the peppers. Cover and cook on low for 3½ to 4 hours or until peppers are tender and filling is heated thoroughly.
Nutrition:
Calories.347, pro.14g, sug.6g, fib.10g, carb.61g, pot.604mg, sod.849, chol.15mg, Tfat.8g, Sfat.4g
Recipe Type: Authentic
Recipe Author: Chef Woody Duncan
Recipe Source: http://chefwoody.com/?p=1936
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