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.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (48%)|
|Amt Per Serving||% DV|
|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 %|
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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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