Thursday, September 5, 2013

On My Hearth: Bell Peppers Stuffed with Salsa Rice and Beans

Bell Peppers with Salsa Rice and Beans, Ingredients photo 20130904_110824_zps9405002e.jpg

I made use of my Crock-pot again yesterday, really love that I can put dinner together in the wee morning hours while the house is quiet (read: no tv blasting!) & Chip is still at work, have it ready to eat whenever he feels like it.  Of course, I'm never completely alone, always have a kitty or two to keep me company in the ktichen.


Jackson, my cooking companion photo 20130904_111133_zpseef55b79-1.jpg
My trusty cooking companion. Every kitchen witch should have one!

The recipe is from Fresh from the Vegetarian Slow Cooker by the awesome Robin Robertson. There was an error on the original site, amount of kidney beans was listed incorrectly, and I also tweaked the recipe just a bit by, once again, doubling the amount of spice.  So, I present my version to you here.  


Bell Peppers with Salsa Rice and Beans, in Progress2 photo 20130904_111927_zpsc0b5e3a8.jpg

 

Bell Peppers Stuffed with Salsa Rice and Beans



Ingredients


  • 4 large bell peppers (whichever color you prefer)
  • 2 1/2 cups cooked white or brown rice
  • 1 1/2 cups cooked or one 15 1/2-ounce can red kidney beans, drained and rinsed
  • 1 cup tomato salsa
  • 3 scallions, chopped
  • Salt and freshly ground black pepper
  • One 14.5-ounce can crushed tomatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar

Directions

  1. Cut the tops off the bell peppers and remove and discard the stems, seeds, and membranes. Arrange the peppers upright in a 5- to 6-quart slow cooker.
  2. In a medium bowl, combine the rice, beans, salsa, scallions, and salt and pepper to taste. Mix well. Fill the pepper cavities evenly with the rice mixture, packing lightly. Replace the pepper tops.
  3. In a medium bowl, combine the tomatoes with the cumin, oregano, sugar, and salt and pepper to taste. Pour over and around the peppers in the slow cooker. Cover and cook on low for 4 hours, or until the peppers are tender but still hold their shape.

Serving Size: Serves 4


Nutrition Info (as calculated by Sparkpeople)
  • Calories: 323.3
  • Fat: 2.5g
  • Carbohydrates: 67.4g
  • Protein: 12.1g
Original recipe from Fresh From the Vegetarian Slow Cooker by Robin Robertson

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Bell Peppers Stuffed with Salsa Rice and Beans photo 20130904_163120_zps6961b0d5.jpg
Not very pretty but oh-so-tasty!

The Verdict: We both really enjoyed this dish! I'm glad I doubled the amount of spices, though, as I think the original version might have been a tad bland for me.  The peppers were cooked just enough, didn't get mushy and fall apart as has happened to me in the past, and they were stuffed so full that one pepper plus a slice of bread was just the right amount for dinner. I'm looking forward to leftovers!

Have a great day,

Michele~

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