Slow Cooker Stuffed Peppers

Description
Stuffed peppers made in the slow cooker with beef, rice, beans, corn, salsa, and cheese.

Ingredients

• 1 pound lean ground beef
• 1 1/2 cups cooked brown rice
• 1 1/2 cups shredded cheddar cheese, divided
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 2 tablespoons chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 6 bell peppers, tops cut off and seeded
• Sour cream, optional

Instructions

1. Lightly coat the inside of a slow cooker with nonstick spray.
2. In a large bowl, combine the beef, rice, 1 cup of cheese, black beans, corn, salsa, cilantro, cumin, and chili powder. Season with salt and pepper.
3. Spoon the filling into the peppers.
4. Arrange the peppers in the slow cooker and cover.
5. Cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the peppers are tender and the beef is cooked through.
6. Top with the remaining cheese, cover again, and cook 10 to 15 minutes more until melted.
7. Serve with sour cream if you like.

Notes

• The source note says the beef does not need to be browned first.
• White rice or quinoa can be substituted.