Wednesday, October 23, 2013

Vegetarian Stuffed Peppers for the slow cooker


3 large red peppers

1/2 cup instant rice

1 cup shredded cheddar cheese

1 cup salsa

1 can black beans, drained and rinsed, 15 oz

1 pinch red pepper flakes

1 can green enchilada sauce

Cut tops off peppers.
 
 Remove seeds and membranes.
 
 In a bowl stir together rice, cheese, salsa, beans and red pepper flakes. Stuff each pepper with the mixture, place in slow cooker, cover and cook on low for 3 to 4 hours.
 
 After rice is tender, cover peppers with green enchilada sauce.
 
 Turn slow cooker to high and cook for 20 to 30 minutes or until sauce is warm. Makes 3 servings.

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