Thursday's Eats ~ Southwestern Stuffed Peppers

This is a easy and tasty vegetarian recipe.  You're getting your protein, fiber and vegetables with this dish AND it tastes great!

First, you want to wash your peppers, cut the tops off and remove the seeds. 

Next, mix the remaining ingredients together. (we're talking one bowl and one spoon people! cooking at home is easy :)

Spoon the filling into the peppers.  I used six peppers here because they were smaller. Place filled peppers in crock pot.

Cover and cook 4-6 hours on low.

They come out looking like this. Yum!

These take less than 10 minutes of preparation, which is barely any time to have a cost effective, nutritious, and filling meal.  Perfect dinner for the cooler weather we're beginning to experience in Georgia.

Southwestern Stuffed Peppers

thanks to Shannon K. for this recipe

4 green bell peppers

1 can (15 oz) black beans, rinsed & drained

1 cup shredded pepperjack cheese (I use cheddar or a Mexican blend)

¾ cup medium salsa (I use 1 cup)

½ cup frozen whole kernel corn, thawed

½ cup chopped green onions with tops

1/3 cup uncooked long grain converted rice (I use converted brown rice)

½ tsp ground cumin

1 tsp chili powder

Sour cream (optional)

Wash peppers. Remove tops and seeds from peppers.  In a medium sized mixing bowl, combine black beans, cheese, salsa, corn, onions, rice, and spices.  Spoon filling into each pepper.  Place peppers in crock pot.  Cover.  Cook on low 4-6 hours, until peppers are soft and rice is cooked.  Serve with sour cream.