Easy slow-cooked stuffed peppers get a delightful Southwestern twist when filled with rice and beans and topped with Monterey Jack cheese.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
3 hrs 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove tops, membranes and seeds from peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl, stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion (see Tip). Place peppers, filled-side up, in cooker.

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  • Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 1/2 hours.

  • To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese.

Tips

Tip: for easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

304 calories; protein 13.3g 27% DV; carbohydrates 48.7g 16% DV; dietary fiber 10g 40% DV; sugars 17.2g; fat 5.7g 9% DV; saturated fat 2.7g 14% DV; cholesterol 15mg 5% DV; vitamin a iu 740.6IU 15% DV; vitamin c 114.1mg 190% DV; folate 68.1mcg 17% DV; calcium 205.2mg 21% DV; iron 3.4mg 19% DV; magnesium 22.8mg 8% DV; potassium 283.4mg 8% DV; sodium 523.3mg 21% DV.