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Slow-Cooker Bell Peppers Stuffed With Salsa Rice and Beans
VEGKITCHEN11Ingredients
55Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 bell peppers (large)
- 2 1/2 cups cooked brown rice
- 15.5 oz. red kidney beans
- 1 cup tomato salsa
- 3 scallions (chopped)
- salt
- freshly ground black pepper
- 14.5 oz. crushed tomatoes
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1/2 tsp. sugar
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium730mg30% |
| Potassium1050mg30% |
| Protein13g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C250% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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