Slow Cooker Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 30 mins
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Servings
6 servings
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Course
Main Course
Slow Cooker Stuffed Peppers
Description
This recipe assembles a filling of lean ground beef combined with cooked brown rice, black beans, corn, salsa, fresh cilantro, cumin, chili powder, salt, and pepper, along with shredded cheddar cheese. The mixture is spooned into hollowed-out bell peppers. The peppers are placed upright in a slow cooker coated with nonstick spray and cooked on low or high until the peppers soften and the beef is fully cooked. Additional cheese is melted on top near the end of cooking.
The slow cooking method allows flavors to meld and the peppers to become tender without drying out. The seasoning blend adds warm, earthy notes while the black beans and corn contribute texture and color. The final dish can be served hot, optionally with sour cream to add creaminess and tang.
Substitutions include using white rice or quinoa instead of brown rice, and there is no need to pre-cook the ground beef before mixing. This flexibility accommodates different ingredient preferences and preparation styles.
Ingredients
- 1 pound ground beef lean
- 1 ½ cups brown rice cooked
- 1 ½ cups cheddar cheese divided, shredded
- 1 black beans 15-ounce can, drained and rinsed
- 1 cup corn kernels frozen, canned or roasted
- 1 cup salsa homemade or store-bought
- 2 tablespoons cilantro fresh, chopped leaves
- 1 teaspoon cumin
- ½ teaspoon chili powder or more to taste
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 bell pepper tops cut, stemmed and seeded
- 2 tablespoons sour cream optional
Instructions
- Lightly coat the inside of a 6-qt 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 3-4 hours or high for 2-3 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 10-15 minutes, or until the cheese has melted.
- Serve immediately, drizzled with sour cream, if desired.
Notes
- It's not necessary to cook the ground beef before mixing; it will cook fully in the slow cooker.
- White rice or quinoa can be used as alternatives to brown rice in the filling.
User Reviews
Overall Rating
5
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