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Southwest Stuffed Peppers Recipe

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This recipe for Southwest Stuffed Peppers, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Herbst (Mary's Lineage)
Added: Thursday, July 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 green or red peppers
1 15oz. can black beans, rinsed and drained
1 c. shredded Pepper Jack cheese
3/4 c. medium salsa
1/2 c. frozen whole kernel corn
1/2 c. chopped green onions with tops (or reg onions)
1/3 c. uncooked long grain converted rice (or 1/2 c brown rice)
1 tsp. chili powder
1/2 tsp ground cumin
Sour cream

Directions:
Directions:
Cut thin slice off of each pepper. Remove the seeds, leave the pepper whole. Combine the beans, cheese, salsa, corn, onions, rice, chili powder and cumin in medium bowl. Spoon filling evenly into each pepper. Place peppers into the Crock pot. Cover and cook on low 4 to 6 hours. Serve with sour cream, if desired.

 

 

 

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