Southwestern Stuffed Peppers
Join our family of readers for as little as $5 per month and support local, unbiased journalism.
Already have an account? Log in to continue. Otherwise, follow the link below to join.
Please log in to continue |
• 4 red or green bell peppers
• 1 15-ounce can black beans, rinsed and drained
• 1 cup shredded taco cheese
• 1 8-ounce jar medium salsa
Cut thin slice off the top of each pepper. Remove seeds, leaving pepper whole. Combine beans, cheese, salsa, corn, green onions, rice and spice. Fill the peppers with equal amounts of filling. Cook in a covered crock pot for 4 to 6 hours on low, and serve with sour cream.
This recipe provided by Southern Heritage Real Estate.
