Dinner

Corn and Bean-Stuffed Peppers is for Dinner.

Corn and Bean-Stuffed Peppers takes several minutes to prepare.

Corn and Bean-Stuffed Peppers takes several minutes to cook.

Corn and Bean-Stuffed Peppers makes 6 servings.

The ingredients for Corn and Bean-Stuffed Peppers are:

Large Red Peppers
Long grain brown rice

Cooking oil
lean ground chicken

Canned black beans, rinsed and drained
Frozen Kernel Corn
Sliced green onion
garlic clove, minced
seasoned salt
dried basil
dried oregano
pepper

can of diced tomatoes (with juice)

couscouse

Here is how you make Corn and Bean-Stuffed Peppers:

Trin 1/4 inch slice from top of each red pepper. Remove and discard seeds and ribs. Sprinkle 2 tsp. rice into each red pepper. Place red peppers upright in 5 to 7 quart slow cooker.heat cooking oil in large frying pan on med-high. add chicken. Scramble-fry for about 5 mins. until no longer pink. remove from heat.Add next 8 ingredients. Stir. Spoon into red peppers. Pour tomatoes with juice over red peppers. cook, covered, on low for 5 hrs or on high gor 2 1/2 hrs. Transfer red peppers to serving Dish. Cover to keep warm. Pour liquid from slow cooker into 2 cup liquid mesure. add equal amount of couscous to liquid. Stir. Let stand, covered , for about 5 mins until liquid is absorbed. spoon couscous into red peppers.Number of Servings: 6Recipe submitted by SparkPeople user SKY_NORTHERN.

The nutritional information for Corn and Bean-Stuffed Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 269.7

• Total Fat: 2.2 g
• Cholesterol: 32.9 mg
• Sodium: 279.6 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 7.2 g
• Protein: 21.2 g