Slow Cooker Stuffed Peppers

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

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. Notes

*The ground beef does not have to be cooked prior to using.
*White rice or quinoa can be substituted.

recipe source here