Wednesday, April 3, 2013

Stuffed Peppers

15oz. can Black Beans (drained & rinsed) 
1/4 cup chopped Red Onion
1/4 cup crushed Pineapple
1/4 cup chopped fresh Cilantro
1/4 tsp. ground Cayenne pepper
2oz. shredded Cheddar cheese
2 Large Bell Peppers

 1. In a medium bowl combine black beans, red onion, pineapple, cilantro, cayenne pepper and 1 oz. of cheddar cheese.
2. Carefully cut off tops of bell peppers, remove veins and seeds.
3. Stuff peppers with bean mixture and top with remaining cheese.

4. Add peppers to crock-pot and cook on warm all day or base cooking time on your schedule. We just left our crock-pot on warm for 10 hours while at work.

I topped my pepper with a little plain greek yogurt and hot sauce! Delicious!

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