Slow Cooker Stuffed Peppers
Are you a fan of hearty crock-pot meals during the cold winter months? Slow cooked, flavor packed, and healthy, this stuffed peppers recipe from Damn Delicious will surely warm you up and fill your belly. These peppers are stuffed with brown rice (or quinoa if you’d like to be healthier), ground beef or turkey, beans, corn, salsa, and a sprinkling of cheese. I think I know what you’ll be making for dinner tonight!
- 1 lb lean ground beef or turkey
- 6 bell peppers, tops cut, stemmed, and seeded
- 1 ½ cups of cooked brown rice or quinoa
- 1 ½ cups shredded cheddar cheese
- 1 (15 oz) can of black beans, drained and rinsed
- 1 cup corn
- 1 cup salsa
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon cumin
- ½ teaspoon chili powder (you can add more to fit your tastes)
- Kosher salt and black pepper
Optional: sour cream to top
- Coat the inside of a slow cooker with a nonstick cooking spray
- In a large bowl, combine beef (or turkey), rice (or quinoa), 1 cup cheese, black beans, corn, salsa, cilantro, cumin, and chili powder. Season with salt and pepper and spoon into each bell pepper.
- Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high heat for 2-3 hours or until the peppers are tender and the meat is cooked through.
- When cooked, top with the remaining cheese, cover, and cook until the cheese has melted.
- Serve with sour cream, if desired.