Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

from damndelicious.net
270 min

Hearty, protein/fiber loaded peppers packed with so much flavor – and it’s all made in the crockpot. Easy and effortless!

Ingredients

  • 1 poundlean ground beef
  • 1 ½ cupscooked brown rice
  • 1 ½ cupsshredded cheddar cheese (divided)
  • 115-ounce can black beans, drained and rinsed
  • 1 cupcorn kernels (frozen, canned or roasted)
  • 1 cupsalsa (homemade or store-bought)
  • 2 tablespoonschopped fresh cilantro leaves
  • 1 teaspooncumin
  • ½ teaspoonchili powder (or more to taste)
  • kosher salt and freshly ground black pepper (to taste)
  • 6bell peppers (tops cut, stemmed and seeded)
  • 2 tablespoonssour cream (optional)

Directions

  1. 1

    Lightly coat the inside of a 6-qt slow cooker with nonstick spray.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Serve immediately, drizzled with sour cream, if desired.