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Crockpot Bell Peppers Stuffed with Salsa Rice and Beans
 
   
Serving Size : 4
 
   
4 large bell peppers
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Crockpot [[bell peppers]] Stuffed With Salsa [[rice]] And [[Beans]]
2 1/2 cups cooked white or brown rice
 
1 15.5-ounce can red kidney beans -- drained and rinsed
 
1 cup tomato salsa
 
3 scallions -- chopped
 
Salt and freshly ground black pepper
 
1 can crushed tomatoes -- (14.5-ounce)
 
1/2 teaspoon ground cumin
 
1/4 teaspoon dried oregano
 
1/2 teaspoon sugar
 
   
Use red, green, or yellow bell peppers and hot or mild salsa, according
 
to your preference.
 
   
Crockpot Size: 5 1/2 to 6 quart Cook Time: 4 hours Setting: Low
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Serving Size : 4
   
1. Cut the tops off the bell peppers, save them for later use, and
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*4 Large [[bell peppers]]
remove and discard the seeds and membranes.
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*2 1/2 Cups Cooked White or [[brown rice]]
Arrange the peppers upright in a 5 1/2- to 6-quart Crockpot.
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*1 15.5-Ounce Can [[red kidney beans]] -- Drained And Rinsed
2. In a medium-size mixing bowl, combine the rice, beans, salsa, and
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*1 Cup [[tomato]] Salsa
scallions and season with salt and pepper to taste.
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*3 Scallions -- Chopped
Mix well. Fill the pepper cavities evenly with the rice mixture, packing
 
it lightly. Replace the pepper tops.
 
3. 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 Crockpot. Cover and cook on Low
 
for 4 hours,
 
until the peppers are fork-tender but still hold their shape. Serve hot.
 
   
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[[salt]] And Freshly Ground [[black pepper]]
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*1 Can Crushed [[tomatoes]] -- (14.5-Ounce)
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*1/2 Teaspoon Ground [[cumin]]
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*1/4 Teaspoon Dried [[oregano]]
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*1/2 Teaspoon [[sugar]]
   
==Contributed by :==
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* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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Use Red, Green, or Yellow [[bell peppers]] And Hot or Mild Salsa, AccordingTo Your Preference.
[[Category:catsrecipes]]
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Crockpot Size: 5 1/2 to 6 Quart Cook Time: 4 Hours Setting: Low
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*1. Cut The Tops Off The [[bell peppers]], Save Them For Later Use, AndRemove And Discard The Seeds And Membranes.
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Arrange The [[peppers]] Upright in a 5 1/2- to 6-Quart Crockpot.
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*2. in a Medium-Size Mixing Bowl, Combine The [[rice]], [[Beans]], Salsa, AndScallions And Season With [[salt]] And [[pepper]] to Taste.Mix Well. Fill The [[pepper]] Cavities Evenly With The [[rice]] Mixture, PackingIt Lightly. Replace The [[pepper]] Tops.
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*3. in The Same Bowl, Combine The [[tomatoes]], [[cumin]], [[oregano]], And [[sugar]] AndSeason With [[salt]] And [[pepper]] to Taste.
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Pour Over And Around The [[peppers]] in The Crockpot. Cover And Cook on LowFor 4 Hours,
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Until The [[peppers]] Are Fork-Tender But Still Hold Their Shape. Serve Hot.
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==contributed by :==
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* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
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[[category:catsrecipes]] [[Category:Red kidney bean Recipes]] [[Category:Sweet pepper Recipes]] [[Category:Pepper Recipes]] [[Category:Brown rice Recipes]] [[Category:Fresh Beans Recipes]] [[Category:Tomato Recipes]] [[Category:Oregano Recipes]] [[Category:Cumin Recipes]] [[Category:Rice Recipes]] [[Category:Salt Recipes]] [[Category:Granulated sugar Recipes]]

Revision as of 15:30, May 7, 2007


Crockpot bell peppers Stuffed With Salsa rice And Beans


Serving Size  : 4

salt And Freshly Ground black pepper


Use Red, Green, or Yellow bell peppers And Hot or Mild Salsa, AccordingTo Your Preference.


Crockpot Size: 5 1/2 to 6 Quart Cook Time: 4 Hours Setting: Low

  • 1. Cut The Tops Off The bell peppers, Save Them For Later Use, AndRemove And Discard The Seeds And Membranes.

Arrange The peppers Upright in a 5 1/2- to 6-Quart Crockpot.

Pour Over And Around The peppers in The Crockpot. Cover And Cook on LowFor 4 Hours,

Until The peppers Are Fork-Tender But Still Hold Their Shape. Serve Hot.


contributed by :

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