Crockpot Stuffed Peppers

Print Recipe
Ingredients:

    1 pound lean ground beef*
    1 1/2 cups cooked brown rice*
    1 1/2 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
    1/2 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

Directions:

    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 5-6 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.

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