Meatless main dish--easy to add ground beef if desired. Any color bell pepper will work in a pinch.
1. Cut tops off peppers. Remove seeds, set aside.
2. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin.
3. Spoon the mixture into peppers. Place into a 5 qt. slow cooker coated with cooking spray.
4. Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through.
Sprinkle tops with cheese.
Serve with sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 318 | ||
Calories from Fat: 152 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 53.9mg | 17 % | |
Sodium 618.6mg | 21 % | |
Potassium 467.6mg | 12 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 17.7g | ||
Protein 21g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 318
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