Ingredients:
1 can (16 ounces) pinto beans, rinsed and drained
1 cup uncooked white rice
5 ounces Cotija cheese, cut into 1/4-inch cubes
1 small onion, diced
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
1 jar (24 ounces) mild salsa, divided
6 red or green bell peppers, tops cut off and hollowed out
2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water
Directions:
COMBINE beans, rice, cheese, onion, 1 teaspoon bouillon and half the salsa in a large bowl. Spoon mixture into peppers, mounding if necessary. Place stuffed peppers into 5-quart slow cooker. Pour bouillon mixture around the peppers. Pour remaining salsa over peppers.
COOK on low for 6 to 8 hours until rice is tender. Top with additional Cotija cheese before serving, if desired.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
360 minutes
Cooling Time: 0 minutes
Servings: 6
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