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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Bell Peppers with Spicy Corn and Black Beans Recipe

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This recipe for Stuffed Bell Peppers with Spicy Corn and Black Beans, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Traci Giuliano

Category:
Category:

Ingredients:  
Ingredients:  
4 large (preferably with flat bottoms) red, orange, or yellow bell peppers
1 c chopped onion
1 tbsp olive oil
1 tbsp minced garlic
1 cup shredded Monterey Jack cheese
1 (15 oz) can black beans, rinsed
1 c cooked rice (we use brown)
1 c frozen corn
1 c jarred tomato salsa
2 tbsp minced fresh cilantro
tsp salt
tsp pepper

Directions:
Directions:
1. Trim inch off top of each pepper, then remove core and seeds. Finely chop pepper tops, discarding stems. Microwave pepper tops, onion, oil, and garlic in large bowl, stirring occasionally, until veggies are softened, about 5 min. Stir in 1 cup cheese, beans, rice, corn, salsa, 1 tbsp cilantro, salt, and pepper. Pack filling evenly into cored peppers.

2. Pour ⅓ cup water into slow cooker. Place stuffed peppers upright in slow cooker. Cover and cook until peppers are tender, 4-5 hours on low or 3-4 hours on high (we do 3.5 hrs on high)

3. Sprinkle peppers evenly with remaining cup cheese, and cook until cheese is melted, about 5 min. Using tongs and slotted spoon, transfer peppers to serving dish; discard cooking liquid. Sprinkle with remaining cilantro and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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