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Southwestern Stuffed Peppers
4 green bell peppers
15 ounces black beans, rinsed and drained
6 ounces shredded pepper jack cheese
3/4 cup medium salsa
1/2 cup frozen corn
1/2 cup chopped green onions
1/3 cup uncooked long grain white rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
sour cream (optional)
1. Cut thin slice off top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole.
2. Combine beans, 4 ounces of the cheese, salsa, corn, onions, rice, chili powder and cumin in medium bowl.
3. Spoon filling evenly into each pepper. Place peppers in crockpot.
4. Cover; cook on LOW 4 to 6 hours. Sprinkle each pepper with additional cheese while still hot. Serve with topped with salsa and sour cream if desired.