Crock-Pot Stuffed Peppers
 
Prep time
Cook time
Total time
 
These stuffed peppers let your slow cooker do the work.
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 1 lb. ground beef
  • 1 (15-oz.) can black beans, drained
  • 1 (15-oz.) can diced fire-roasted tomatoes, drained
  • 2 c. shredded monterey jack cheese, divided
  • 1 c. cooked white rice
  • 1 c. frozen corn, defrosted
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 4 bell peppers, tops and seeds removed
  • 1 tbsp. Chopped cilantro, for garnish
  • Sour cream, for serving
Instructions
  1. In a large bowl, combine beef with beans, tomatoes, 1 cup cheese, rice, corn, cumin, chili powder, garlic powder and oregano. Stir until all ingredients are fully incorporated. Season with salt and pepper.
  2. Stuff peppers with beef mixture and place them in Crock-Pot, open side up. Cover and cook on high for 3 hours.
  3. When peppers are tender, top peppers with remaining cheese and cover. Cook on low for 5-10 minutes more, or until cheese melts.
  4. Garnish with cilantro and sour cream and serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2018/01/01/crock-pot-stuffed-peppers/