Black Bean Stuffed Peppers in a Crock Pot/At least this was edible. Kind of.

I really like stuffed peppers.  At least, I think I do.  Though they're normally a summer kind of meal, we tried out a new recipe just last week.  In the Crock Pot.  Funny thing, when you cook vegetables in the crock pot for a while, they get really mushy.  Sadly our peppers fell apart and soggy-fied, making them only kind of enjoyable.  However, the insides were good - which redeemed it just enough that I'll still give you the recipe.  We ended up scooping out most of the black bean mixture and eating it with tortilla chips.

I suppose the reason I'm posting this is because though it isn't necessarily the best thing I've eaten, it still brought on a strong response in myself. We've all made things that have turned out badly, so why not add this story to prove I don't only use good recipes, though I do try. Let's not even get started on the wings disaster of 2010 or the atrocious meatballs I made Ryan when we were dating.

Here's the recipe:

Black Bean Stuffed Peppers (printer friendly version)
This recipe is for a slow cooker, which I wouldn’t recommend. I haven’t adapted it, but these ingredients would do pretty well baked in the traditional method of the oven.

Ingredients
1 medium onion, finely chopped
¼ teaspoon ground red pepper
¼ teaspoon oregano
¼ teaspoon ground cumin
¼ teaspoon chili powder
1 can (15 ounces) black beans, drained and rinsed
6 tall bell peppers, tops removed, seeded and cored
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup tomato salsa
½ cup fat-free sour cream

Directions
  1. Cook the onion in a medium skillet with two tablespoons of oil until golden.  Add the red pepper, oregano, cumin, and chili powder.
  2. Mash half the black beans with the cooked onion in a medium mixing bowl.  Stir in the remaining beans.  Place the bell peppers into slow cooker or baking pan; spoon black bean mixture into the bell peppers.
  3. Sprinkle half of cheese over the peppers.  Pour salsa over the cheese.  Top with the remaining cheese.  (If using slow cooker [not recommended]: Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.)  Serve each pepper with a dollop of sour cream.

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