5 from 30 votes
Slow Cooker Stuffed Peppers
Slow Cooker Stuffed Peppers feature bell peppers filled with a mixture of ground beef, cooked brown rice, black beans, corn, salsa, and shredded cheddar cheese. Seasoned with cumin and chili powder, the peppers cook until tender in the slow cooker, then are topped with additional melted cheese and optionally served with sour cream. This dish is hearty and combines protein, grains, and vegetables in a convenient slow-cooked presentation.
Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 30 mins
Servings:
6
servings
Course:
Main Course
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.
Cup of Yum
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.