Ingredients
for 5 servings
- 5 bell peppers, hollowed out
- 2 cups cooked rice (460 g)
- salt, to taste
- pepper, to taste
- 1 can corn, drained
- ½ onion, diced
- 1 can black beans, drained
- ½ cup tomato (100 g), diced
- ½ cup salsa (130 g)
- 2 cups shredded cheddar cheese (200 g), shredded
- ½ cup chicken stock (120 mL)
Nutrition Info
- Calories 546
- Fat 22g
- Carbs 67g
- Fiber 9g
- Sugar 13g
- Protein 21g
Estimated values based on one serving size.
Preparation
- In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
- Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
- Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
- Fill to the top with rice mixture, and top with the remaining cheese.
- Pour chicken stock into the bottom of the slow cooker.
- Cook on high for 4 hours.
- Enjoy!
Ingredients
for 5 servings
- 5 bell peppers, hollowed out
- 2 cups cooked rice (460 g)
- salt, to taste
- pepper, to taste
- 1 can corn, drained
- ½ onion, diced
- 1 can black beans, drained
- ½ cup tomato (100 g), diced
- ½ cup salsa (130 g)
- 2 cups shredded cheddar cheese (200 g), shredded
- ½ cup chicken stock (120 mL)
Nutrition Info
- Calories 546
- Fat 22g
- Carbs 67g
- Fiber 9g
- Sugar 13g
- Protein 21g
Estimated values based on one serving size.
Preparation
- In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
- Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
- Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
- Fill to the top with rice mixture, and top with the remaining cheese.
- Pour chicken stock into the bottom of the slow cooker.
- Cook on high for 4 hours.
- Enjoy!
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