A vegetarian's delight! I'm always looking for a no-fuss meal to feed my family. To save time and hassle, I break out the slow cooker about once a week. One of our new favorite slow-cooked meals is stuffed peppers. This recipe is vegetarian and a healthy option for a tasty meal. Stuffed with rice, beans and corn, then topped with salsa, diners from young to old enjoy this one!
2 cups cooked white or brown rice
1 15-ounce can black beans
1 cup frozen or fresh corn kernels
1 cup Monterey Jack cheese, shredded
1/2 cup salsa
4 bell peppers, red or green
1/4 teaspoon salt
1. In a bowl, stir to combine rice, beans, corn, cheese, salsa, salt, and pepper.
2. With a knife, slice the tops off the peppers. Clean out the insides, then stuff the peppers with the rice mixture and return the tops to the peppers, if desired. Place the peppers in a slow cooker, add 1/3 cup of water to the bottom, and cover. Cook until the peppers are tender; on high for 3 hours or low for 6 hours. Serve.
-By Meredith Steele