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Black Bean and Corn Stuffed Peppers

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Category: Recipes
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Serves/Makes: 4
Ready in: 2-5 hrs

1/2 cup rice, cooked

1/2 cup canned black beans, rinsed and drained

3 cloves garlic, minced

1/2 cup sliced scallions

1/2 cup frozen corn

2 plum tomatoes, diced

2 sprigs cilantro, snipped

2 sprigs fresh parsley, snipped

2 teaspoons dried parsley

3 fresh basil leaves, snipped

1/2 teaspoon dried basil

1/8 teaspoon white pepper

1/2 teaspoon chili powder

4 large green bell peppers, with tops, membranes & seeds removed

1/2 cup crushed tomatoes

1/2 cup water

2 ounces Monterey Jack or Cheddar cheese, shredded

Combine the rice, beans, garlic, scallions, corn, diced tomatoes, cilantro, parsley, basil, white pepper, and chili powder in a bowl. Toss to mix well.

Divide the rice mixture equally between the peppers.

Pour the tomatoes and water into the slow cooker; place the peppers, upright, in the cooker.

Cover and cook on LOW for 4 to 6 hours.

Transfer the peppers to serving plates, and top each with a generous spoonful of hot tomatoes and shredded cheese.

Recipe Source: cdkitchen.com

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