Slow Cooker Stuffed Peppers
Hearty, protein/fiber loaded peppers packed with so much flavor – and it’s all made in the crockpot. Easy and effortless!
Ingredients
- 1 pound lean ground beef*
- 1 ½ cups cooked brown rice*
- 1 ½ cups shredded cheddar cheese, divided
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup salsa, homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- ½ teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
- 2 tablespoons sour cream, optional
Instructions
- Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
- In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
- Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
- Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
- Serve immediately, drizzled with sour cream, if desired.
Notes
*The ground beef does not have to be cooked prior to using.
*White rice or quinoa can be substituted.
*White rice or quinoa can be substituted.