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Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Wednesday, January 13, 2016

MAKE-IT-IN-THE-POT-MONDAY: Stuffed Green Peppers

Tried these peppers out for the first time and was very happy with the end result. This is a great vegetarian dish and is very easy to prepare. Healthy and very satisfying! Give it a try to see for yourself! 
{ Prep Time: 20 mins / Cooking Time: 6-8 hours on low (3-4 on high) / Difficulty: Easy / Yields: 4 servings }

4 large green bell peppers
1 medium yellow onion
1 (15oz) can black beans - drained, rinsed and divided
1/4 tsp red pepper flakes
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp chili powder
1 cup shredded Monterey Jack cheese
1 cup of your favorite salsa
4 Tbsp light sour cream
chives, for garnish
olive oil flavored cooking spray

1. Slice off tops of green peppers; then remove ribs and seeds. Place in your crock pot. Then peel and dice the yellow onion.
2. Coat a medium skillet with nonstick cooking spray. Add onion and cook over medium heat until golden and translucent. Add all your spices and toss to coat.
3. In a medium bowl, mash half of the black beans then add the cooked onions. Stir in remaining beans and mix together.
4. Evenly spoon the black bean mixture into each pepper. (They should be about two-thirds full.) Then top with grated cheese and salsa (about 1/4 cup for each pepper).
5., Cover and cook on low for 6-8 hours or high 3-4 hours. Serve each pepper with a dollop of sour cream and garnish with chives, if desired. 

Recipe borrowed from Rival Crock Pot Cookbook

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