Yummm! These bad boys tasted delicious! I was a little unsure about what to expect when I first started prepping for them but one bite into them and I knew that the recipe was a keeper. Just top with a little sour cream and there you go! Super easy and absolutely delicious!
I honestly can't remember where I got this recipe. I initially thought that it was Paula Dean's, but when went back to look for it to add a link it wasn't the right one. Well, I tip my hat anyway to the person who created this lovely side.
4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded pepper Jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional
1. Cut tops off peppers and remove seeds; set aside.
2. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers.
3. Place in a 5-qt. slow cooker coated lightly with cooking spray. Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.
Side Note: The top of the pepper toppings may look dry but there is actually a fair amount of liquid within the pepper. Just a word of caution if you decide to cut open your pepper... do so on a separate dish so the rest of the food on your plate gets soaked.