Vegetarian

crockpot bell peppers stuffedwith salsa rice and beans takes 30 minutes to prepare.

crockpot bell peppers stuffedwith salsa rice and beans takes 440 minutes to cook.

crockpot bell peppers stuffedwith salsa rice and beans makes 4 servings.

The ingredients for crockpot bell peppers stuffedwith salsa rice and beans are:

4 large bell peppers
2 1/2 c cooked white or brown rice
1 can 15.5 ounce can red kidney beans drained and rinsed
1 c tomato salsa
3 scallions - chopped
dash of salt and black pepper
1 can 14.5 ounce crushed tomatoes
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp sugar

Here is how you make crockpot bell peppers stuffedwith salsa rice and beans:

cut tops off the bell peppers, save for later use. remove the seeds and membranes.arrange peppers upright in a 5 1/2 - 6 quart slow cooker.in medium bowl, combin rice, beans, salsa and scallions and season with salt and pepper to taste.mix wellfill peppers cavities evenly with the rice mixture, packing it lightly.replace the pepper tops, in the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste.pour over and around the peppers in the slow cooker. cover and cook on low for 4 hours, until the peppers are fork tender but still hold their shape.serve hotServing Size: 1 pepperNumber of Servings: 4Recipe submitted by SparkPeople user WEZZYCHEESY.

The nutritional information for crockpot bell peppers stuffedwith salsa rice and beans is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 156.6

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 581.5 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 7.6 g
• Protein: 6.4 g