Press Releases

Recipe of the Week - January 22, 2014

Slow-Cooked Stuffed Peppers

4 servings


4 medium sweet red or green peppers

1 can (15 oz.) black beans, rinsed and drained

1 cup (4 oz.) shredded pepper jack cheese

¾ cup salsa

1 small onion, chopped

½ cup frozen corn

1/3 cup uncooked converted long grain rice

1 ¼ teaspoon chili powder

½ teaspoon ground cumin


1.  Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

  2. Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream.


Provided by Debbie Clark, RCH Food and Nutrition Manager.

Janet Stewart

RCH Marketing/Public Relations Coordinator




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