Who doesn't love stuffed peppers? This is one of the most popular dishes out there for a reason. This particular recipe is intended to be made for dinner, but stuffed peppers are also often enjoyed for lunch and as an appetizer.
This recipe has a southwestern flair, thanks to its use of beans and salsa. If tacos and burritos have become boring, this is the next best thing. Since these peppers will be cooked in a slow cooker, you don't need to put too much effort into them.
This is definitely a recipe your children can help with. They'll enjoy being able to give mom or dad a hand in the kitchen. You all can make great memories together, while your kids can learn valuable lessons about cooking and food.
Have your kids help you spoon the mixture into each pepper. If one of your children is too young for this, have them help by turning on the slow cooker. It may seem like such a simple thing to you, but to a very young child helping in any way is a big thing! Your kids will appreciate this dinner even more if they helped make it.
Southwestern Stuffed Peppers
Ingredients:
4 green bell peppers
15 ounces black beans, rinsed and drained
6 ounces shredded pepper jack cheese
3/4 cup medium salsa
1/2 cup frozen corn
1/2 cup chopped green onions
1/3 cup uncooked long grain white rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
Sour cream (optional)
Directions:
1. Cut a thin slice off the top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole.
2. Combine beans, 4 ounces of the cheese, salsa, corn, onions, rice, chili powder, and cumin in medium bowl.
3. Spoon filling evenly into each pepper. Place peppers in crockpot.
4. Cover; cook on LOW 4 to 6 hours. Sprinkle each pepper with additional cheese while still hot. Serve topped with salsa and sour cream if desired.
The image featured at the top of this post is ©iStock.com/bhofack2.