Guest guest Posted June 15, 2005 Report Share Posted June 15, 2005 adapted from the slowcooker list Black Bean and Corn Stuffed Peppers Recipe 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 teaspoons dried parsley 3 fresh basil leaves -- snipped OR 1/2 teaspoon dried basil 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 Monterey Jack or Vegan 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 cheese. http://www.a-mommys-world.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2005 Report Share Posted June 15, 2005 Cherrie, I think I just found my dinner for tonight! THanx! God's Peace, Gayle - Cherrie Jacobsen Wednesday, June 15, 2005 3:50 AM Black Bean and Corn Stuffed Peppers Recipe adapted from the slowcooker list Black Bean and Corn Stuffed Peppers Recipe 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 teaspoons dried parsley 3 fresh basil leaves -- snipped OR 1/2 teaspoon dried basil 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 Monterey Jack or Vegan 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 cheese. http://www.a-mommys-world.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2005 Report Share Posted June 16, 2005 Please let us know how it turns out! Cherrie - <quintmom Wednesday, June 15, 2005 4:59 AM Re: Black Bean and Corn Stuffed Peppers Recipe > Cherrie, I think I just found my dinner for tonight! THanx! > > God's Peace, > Gayle > - > Cherrie Jacobsen > > Wednesday, June 15, 2005 3:50 AM > Black Bean and Corn Stuffed Peppers > Recipe > > > adapted from the slowcooker list > > Black Bean and Corn Stuffed Peppers Recipe > > 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 teaspoons dried parsley > 3 fresh basil leaves -- snipped > OR > 1/2 teaspoon dried basil > 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 Monterey Jack or Vegan 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 cheese. > > > http://www.a-mommys-world.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2005 Report Share Posted June 19, 2005 I made this last night for dinner and it was a big hit. I made extra filing so we could use it in burrittos. I made some very slight modifications. Canned corn instead of frozen, omitted the plum tomatoes since they didn't look very good when I stopped at the supermarket, I used one whole can of RoTel in place of the crushed tomoatoes. I had fresh parsely and cilantro on hand and used it. I cooked it on high for one hour and then on low for about 2 more hours and they were done to our liking, aoft enough to cut with a fork but still retained the shape of the pepper. Thanks for the wonderful recipe. , " Cherrie Jacobsen " <glitterophelia@v...> wrote: > adapted from the slowcooker list > > Black Bean and Corn Stuffed Peppers Recipe > > 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 teaspoons dried parsley > 3 fresh basil leaves -- snipped > OR > 1/2 teaspoon dried basil > 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 Monterey Jack or Vegan 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 cheese. > > > http://www.a-mommys-world.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2005 Report Share Posted June 19, 2005 wow, fantastic, thank you for posting a review!!!!! Cherrie - " phyl_jr " <phyllis_r Sunday, June 19, 2005 6:24 AM Re: Black Bean and Corn Stuffed Peppers Recipe >I made this last night for dinner and it was a big hit. I made extra > filing so we could use it in burrittos. > > I made some very slight modifications. Canned corn instead of frozen, > omitted the plum tomatoes since they didn't look very good when I > stopped at the supermarket, I used one whole can of RoTel in place of > the crushed tomoatoes. I had fresh parsely and cilantro on hand and > used it. > > I cooked it on high for one hour and then on low for about 2 more > hours and they were done to our liking, aoft enough to cut with a fork > but still retained the shape of the pepper. > > Thanks for the wonderful recipe. > > , " Cherrie Jacobsen " > <glitterophelia@v...> wrote: >> adapted from the slowcooker list >> >> Black Bean and Corn Stuffed Peppers Recipe >> >> 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 teaspoons dried parsley >> 3 fresh basil leaves -- snipped >> OR >> 1/2 teaspoon dried basil >> 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 Monterey Jack or Vegan 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 cheese. >> >> >> >> >> >> >> >> >> >> http://www.a-mommys-world.com >> >> Quote Link to comment Share on other sites More sharing options...
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