Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

If you like cheese, you'll love this vegetable side dish. Sweet peppers--both red and green--and sweet yellow corn are slow-cooked, topped with a creamy, blue cheese sauce and sprinkled with shredded cheddar. It's decadently delicious!

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray (see Tip). Add corn, sweet peppers, green onions and the water to cooker.

  • Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1 1/2 hours.

  • If using low-heat setting, turn to high-heat setting. In a small bowl whisk together half-and-half and cornstarch until cornstarch is dissolved. Stir into the vegetable mixture in cooker. Cover and cook for 10 minutes more or until thickened. Stir in blue cheese, 1/2 teaspoon black pepper and the salt. Spoon into a shallow serving bowl; sprinkle with cheddar cheese. If desired, sprinkle with additional black pepper.


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

1/2 cup
121 calories; protein 6g; carbohydrates 8g; dietary fiber 2g; sugars 3g; fat 2g; saturated fat 2g; cholesterol 8mg; sodium 237mg.

1 starch, 1 vegetable, 1/2 fat