Mexican Stuffed Bell Peppers

Course : Vegetables
Serves: 4
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2 cups water
8 ounces uncooked seasoned black beans-and-rice mix
4 large green bell peppers (about 1 3/4 pounds)
1 cup shredded cheddar-jack cheese
10 ounces diced tomatoes with green chiles -- undrained
8 3/4 ounces no-salt-added whole kernel corn -- drained
2 1/4 ounces sliced ripe olives -- drained
12 ounces Mexican amber lager(like Dos Equis)
6 ounces no-salt-added tomato paste

Preparation / Directions:

1) Bring 2 cups water to a boil in a saucepan; stir in bean-and-rice mix. Return to a boil; cook 1 minute, stirring constantly. Cover, reduce heat and simmer 12 minutes or until water is absorbed (beans and rice will still be crunchy), stirring after 6 minutes. Remove from heat; set aside.

2) Cut tops off bell peppers; discard stems. Chop pepper tops to measure 1 cup. Remove seeds and membranes from peppers; discard. Combine bean-and-rice mix, 1 cup chopped bell pepper, cheese, and next 3 ingredients in a bowl; stir well. Spoon mixture evenly into bell peppers. Arrange stuffed peppers, up-right, in a 4 quart electric slow cooker.

3) Combine beer and tomato paste in a bowl, stirring well with a whisk. Pour mixture over tops of stuffed peppers. Cover with lid; cook on low-heat setting for 4 hours or until beans and rice are tender. Serve tomato sauce with stuffed peppers.


Nutritional Information:

Per serving: Calories 463 (25% from fat); protein 18.4 g; fat 13.1 g (sat 6.5 g); carbohydrates 70.5 g; fiber 11 g; cholesterol 95 mg; iron 4.4 mg; sodium 1577 mg; calcium 203 mg.

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