You choose whatever type of bell pepper you would like and stuff it with salsa rice and herbs and red kidney beans. This would be the perfect side dish for a Mexican type of main course.
How To Make Crockpot Bell Peppers Stuffed with Salsa Rice and Bean
A tasty side dish of stuffed bell peppers infused with Mexican flavors in the form of salsa rice and kidney beans, finished off in a crockpot.
Prep:
15 mins
Cook:
4 hrs
Total:
4 hrs 15 mins
Ingredients
- 4 large bell peppers
- 2 1/2 cup cooked white rice, or brown rice
- 1 1/2 cup red kidney , or one 15.5-ounce can, beans drained and rinsed, slow-cooked
- 1 cup tomato salsa
- 3 scallions, chopped
- Salt
- freshly ground black pepper
- 1 can tomatoes, 14.5-oz., crushed
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1/2 tsp. sugar
Instructions
- Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference.
- Slow Cooker Size: 5 1/2 to 6 qt.
- Cook Time: 4 hours and setting: low.
- Cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes.
- Arrange the peppers upright in a 5 1/2- to 6-qt. slow cooker.
- In a medium-size mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. Mix well.
- Fill the pepper cavities evenly with the rice mixture, packing it lightly.
- Replace the pepper tops.
- In the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste.
- Pour over and around the peppers in the slow cooker.
- Cover and cook on low for 4 hours, until the peppers are fork-tender but still hold their shape.
- Serve hot.
Nutrition
- Sugar: 11g
- :
- Calcium: 77mg
- Calories: 291kcal
- Carbohydrates: 59g
- Fat: 1g
- Fiber: 10g
- Iron: 4mg
- Potassium: 869mg
- Protein: 11g
- Saturated Fat: 1g
- Sodium: 470mg
- Vitamin A: 5537IU
- Vitamin C: 213mg
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