Black Bean Stuffed Peppers

9 ingredients
2 steps

Ingredients

  • 1 each large green, sweet red, yellow and orange peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup uncooked converted rice
  • 1/2 cup chopped onion
  • 1/2 cup orange juice
  • 2 teaspoons chili powder
  • 1-1/4 cups shredded Monterey Jack cheese, divided

Directions

  1. 1
    Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker.
  2. 2
    Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted.

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