Friday night I cooked the 2nd new recipe of the year, from this magazine.
Salsa-vegetable Stuffed Peppers
Points plus value: 4
- 4 medium-sized green bell peppers
- 2 cups bottled salsa, divided
- 2 cups chopped zucchini – about 1 medium
- 1 (15-oz) can black beans, rinsed and drained
- 1/2 cup (2 oz) reduced-fat shredded cheese
Cut tops off bell peppers; discard tops, seeds, and membranes
Combine zucchini, beans, and 1 cup salsa in a medium bowl; stir well. Divide salsa mixture evenly among peppers.
Spoon remaining 1 cup salsa into a 6-qt slow cooker. Place stuffed peppers upright in cooker; cover and cook on low 4 hours. Sprinkle peppers evenly with cheese and serve.
Note: When I made these I didn’t have 4 hours to wait for dinner. I cooked them in the oven at 350 degrees for about 45 minutes, or until peppers are tender. You could even boil the pepper for a few minutes to speed up the process.
I didn’t grab a picture of these because we ate in a rush, but they were very colorful and delicious. I will definitely be making these again. For 4 pts+ and very filling, these are great to take for lunch
Try them and let me know what you think!