Ricotta And Frijole Casserole With Chili Peppers

creative.chef's picture

Oct. 24, 2011


Cooked Brown Rice 2 cups
Cooked Black Beans 2 cups
Garlic Salt 1/2 teaspoon
Ricotta Cheese 8 ounces
Dried Parsley Leaves 1 tablespoon
Mozzarella Cheese 8 ounces, sliced
Canned Roasted Chili Peppers 3 tablespoons, chopped
Parmesan Cheese 1/4 cup, grated



1) In a bowl, mix together rice, beans, and garlic salt.

2) In slow cooker, spoon 1/3 of rice mixture.

3) Spread half of, ricotta cheese, parsley mozzarella slices and chilli peppers over the rice mixture.

4) Cover with 1/2 of the remaining rice mixture and repeat the process ending with a layer of the rice mixture.


5) Sprinkle Parmesan cheese on the top.

6) Cook on high for 1 hour.


7) Serve hot garnished with chopped tomatoes or parsley with a tossed salad on side if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4