Black Bean and Corn Stuffed Peppers

[Guest guest]

Black Bean and Corn Stuffed Peppers

 

Recipe By : Jenae

Website : http://www.crockerykitchen.com

Serves/Makes : 4

Categories : Vegetarian Entrees

 

1/2 cup rice -- cooked

1/2 cup canned black beans -- rinsed and drained

3 cloves garlic -- minced

1/2 cup sliced scallions

1/2 cup frozen corn

2 plum tomatoes -- diced

2 sprigs cilantro -- snipped

2 sprigs parsley -- snipped, or 2 tsp dried

3 fresh basil leaves -- snipped, or 1/2 tsp dried

1/8 teaspoon white pepper

1/2 teaspoon chili powder

4 large sweet green peppers -- with tops, membranes & seeds removed

1/2 cup crushed tomatoes

1/2 cup water

2 ounces vegan Jack or Cheddar cheese -- shredded

 

 

Combine the rice, beans, garlic, scallions, corn, diced tomatoes,

cilantro, parsley, basil, white pepper, and chili powder in a bowl.

Toss to mix well. Divide the rice mixture into 4 portions, and spoon

a portion into each of the sweet peppers.

 

Pour the tomatoes and water into an electric slow cooker; place the

peppers, upright, in the cooker. Cover and cook on LOW for 4 to 6

hours. Transfer the peppers to serving plates, and top each with a

generous spoonful of hot tomatoes and shredded vegan cheese.