Recipe as given yields four peppers of ~ 333 kCal apiece ( not including optional cheese) KEY: - Ingredients grouped together can be put in the same prep bowl. - Food prep marked red must be done before starting cooking; prep marked orange can realistically be done during other steps in the cooking process, if desired. - Grey numbers are the calorie counts for each ingredient. Spicy Southwestern Stuffed Peppers EQUIPMENT : • Saute pan • Large mixing bowl • Small mixing bowl • Slow - cooker CO MPONENTS : PEPPERS [ 208] • Bell peppers (red, yellow, or orange), 4, tops removed and seeded Be sure to choose peppers that are relatively the same shape and size and that stand up easily! STUFFING [867] • Dry brown rice, 65g (1.33 C.), cooked and cooled [ 232] If you’ve already got cooked brown rice, use 175g (~1.5 C.) • Cooked pinto beans, 1 .75 C . (= 1 14.5 oz. ca n ), rinsed and drained [385] • Corn kernels, 1 C., thawed if originally frozen [150] • Diced tomatoes, 1 can (14.5 oz.), drained [ 88] • Chipotle chiles in adobo sauce, 1.5 T. [12] Mix all ingredients together until well - combined; set aside. STEWING SAUCE [111] • Tomato sauce, 14 oz. [98] • Sugar, ½ tsp. [8] • Ground cumin, ½ tsp. [4] • Ground oregano, ¼ tsp. [1] • Salt & pepper, a few shakes Combine all ingredients together , stirring well; set aside. Recipe as given yields four peppers of ~ 333 kCal apiece ( not including optional cheese) KEY: - Ingredients grouped together can be put in the same prep bowl. - Food prep marked red must be done before starting cooking; prep marked orange can realistically be done during other steps in the cooking process, if desired. - Grey numbers are the calorie counts for each ingredient. AROMATICS [146] • Oil for frying, 2 tsp. [ 80 ] • Garlic, 4 large cloves , peeled and minced [ 20 ] • Scallions, 4, trimmed and chopped [ 8 ] • Chili powder, 1 T. [24] • Ground cumin, 1 tsp. [8] • Ground oregano, 1 tsp. [ 6 ] 1. Warm saute pan over medium heat; add the oil. 2. Fry garlic and scallions for around 3 minutes, until sizzling and wilted. 3. Add the spices and saute for one more minute; remove from heat. 4. Stir this mixture into the reserved stuffing TOPPINGS (optional) • Cheese of your choice, shredded or chopped , .5 - 1 oz. per pepper [~55 - 110 per pepper] • More scallion, chopped SIDE SUGGESTIONS - Green salad made with romaine or other lettuce - Tortilla chips - Yogurt or sour cream, to cut the heat! ASSEMBLY : 1. Spoon equal amounts of filling into each pepper ; place the peppers in the slow - cooker. 2. Pour the stewing sauce over and around the peppers. 3. Cook on low for 3h45 minutes. ( If you’re using cheese, sprinkle it on top of the peppers now!) 4. Cook for an additional 45 minutes. (Now would be a great time to set up your sides! ) If for some reason the peppers are still tough, you can cook them a bit longer. 5. Spoon some sauce on each plate, and carefully set the pepper s on top of the sauce 6. Garnish with scallions , if desired 7. Enj oy!