Hearty, protein/fiber loaded peppers packed with so much flavor and it's all made in the crockpot.
1 pound lean ground beef*
1 1/2 cups cooked brown rice*
1 1/2 cups shredded cheddar cheese, divided
1 (15ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa, homemade or storebought
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
Lightly coat the inside of a 6qt 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 to 6 hours or high for 2 to 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 to 15 minutes, or until the cheese has melted.
Serve immediately, drizzled with sour cream, if desired.
*The ground beef does not have to be cooked prior to using.
*White rice or quinoa can be substituted.
recipe source here