Southwest Stuffed Peppers
- 6 bell peppers
- Salt and fresh ground black pepper
- 2 tablespoons oil
- 2 cups cooked brown rice
- 1 1/2 cups shredded pepper jack cheese, divided
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 cup salsa
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 6 tablespoons sour cream
- 1/4 cup chopped fresh cilantro
Slice off the top of each pepper and reserve, keeping stems intact. Reserved pepper tops will be placed on stuffed peppers prior to cooking. Remove ribs and seeds. If necessary slice a thin sliver off the bottom of each pepper to allow it to sit straight. Sprinkle with salt and pepper and set aside.
Lightly coat the Nomad® 6- or 8-quart cooking pot with oil. In a large bowl, combine rice, 1 cup cheese, black beans, corn, salsa, chili powder, cumin, and garlic salt. Spoon 1 to 1 1/2 cups of the rice mixture into the bottom of the cooking pot. Set peppers on the rice. Fill each pepper cavity with the rice mixture until level with the top and place tops on peppers. Add any leftover rice mixture to the cooking pot, surrounding the peppers. Close cover.
Cook on HIGH 3 hours or until the peppers are tender and mixture is heated through. Remove pepper tops and sprinkle each pepper with remaining cheese. Replace pepper tops, close cover, and cook until cheese has melted. Add a dollop of sour cream and a sprinkle of cilantro to each pepper, prior to serving.
For a unique presentation, use a variety of green, red, orange, or yellow peppers. Choose your favorite heat level of salsa.