365 Days of Slow Cooking · by Karen Petersen★ 4.5
Instant Pot/Slow Cooker Mexican Stuffed Peppers
NUTRITION · PER SERVING21M COOK
CAL 16%·PRO 26%
CARBS 36G45% OF CAL
11G FIBER0G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 10G28% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with brown rice, black beans, and salsa, cooked in an Instant Pot or slow cooker until tender. This healthy, customizable dish works as vegetarian or with ground beef added.
mainmexicancasserolebeans🥘 pressure cooker⏲️ slow cookergluten free
View the full recipe on 365 Days of Slow Cooking →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 cups water (Instant Pot version only)
- 4 large green peppers or 5 medium green peppers
- 1/2 cup uncooked instant brown rice
- 2 cups picante sauce (I used mild Pace’s Picante sauce)
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1 (14 oz) can black beans, rinsed and drained
- Optional: 1 cup cooked and chopped chicken or 1 cup cooked ground beef or turkey
- Grated cheddar and sour cream, for topping
At a glance
PER SERVING · TIME 21M
CAL 16%·PRO 26%
CARBS 36G45% OF CAL
11G FIBER0G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 10G28% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6m
- Sodium
- 1647mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 531mg
- Calcium
- 189mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.