Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
741
Calories
33g
Protein
21g
Fat
108g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 can (11 to 15 ounces) regular kernel corn or Mexican corn with peppers, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup chunky salsa
- 1/4 cup chopped onions
- 1 1/2 cups cooked rice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded Mexican cheese blend, divided, or use Cheddar or Monterey Jack
- 6 large green bell peppers, tops removed, seeded
- =
Directions
1
In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers. Stuff peppers with mixture. Arrange bell peppers in slow cooker, stacking a few on top if necessary. Cover and cook on low for 6 to 8 hours. Sponsored Links
2
Sprinkle with remaining 1/4 cup cheese about 20 minutes before done. Makes 6 servings
Recipe sourced from
fandom