Cheesey Sweet Peppers and Corn

Cheesey Sweet Peppers and Corn

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Rated: 0
  • Makes: 6 servings
  • Prep 20 mins
  • Slow Cook 3 hrs (low) or 1 1/2 hours (high) plus 10 minutes (high)
  • Serving Size: 1/2cup each
  • Carb Grams Per Serving: 19


  • Nonstick cooking spray
  • 1 16 - ounce package frozen whole kernel corn
  • 1/2 cup diced red sweet pepper
  • 1/2 cup diced green sweet pepper
  • 1/4 cup finely chopped green onions
  • 1/4 cup water
  • 1/4 cup fat-free half-and-half
  • 2 teaspoons cornstarch
  • 1 ounce crumbled reduced-fat blue cheese
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1 1/2 ounces shredded reduced-fat sharp cheddar cheese
  • Coarsely ground black pepper (optional)


  1. Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray. Add corn, sweet peppers, green onions, and the water to cooker.
  2. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1 1/2 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl whisk together half-and-half and cornstarch until cornstarch is dissolved. Stir into the vegetable mixture in cooker. Cover and cook for 10 minutes more or until thickened. Stir in blue cheese, 1/2 teaspoon black pepper, and the salt. Spoon into a shallow serving bowl; sprinkle with cheddar cheese. If desired, sprinkle with additional black pepper.


  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 121 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 237 mg sodium, 19 g carb. (2 g fiber, 3 g sugars), 6 g pro.

Diabetic Exchanges

Starch (d.e): 1; Vegetables (d.e): 1; Fat (d.e): 0.5