Add a little color to the dinner table with our beautiful fix-it-and-forget-it stuffed bell peppers!
Course: Entrée
Cuisine: American
Servings: 6
Ingredients
6-7bell peppers
1lb.lean ground beef
1 1/2c. cookedbrown riceor white rice
1 1/2c. shredded sharp cheddar cheesedivided
1(15 oz.) can black beansdrained and rinsed
1c.corn kernelsfrozen, canned or roasted
1(10 oz.) can Ro-Tel diced tomatoesdrained
2T. chopped fresh cilantro leaves
1tsp.cumin
1/2tsp.chili powder
1/2tsp.kosher salt
1/4 tsp.freshly ground black pepper
2T.sour creamdivided
Instructions
Lightly spray the inside of a 6-qt slow cooker with nonstick spray.
Cut the tops off the pepper and removed seeds and ribs from inside.
In a large mixing bowl, combine raw ground beef, cooked rice, 1 cup cheese, black beans, corn, tomatoes, cilantro, cumin, chili powder, salt and pepper. Spoon the filling into each bell pepper cavity.
Place peppers into the slow cooker. Pour 1/4 cup water around the peppers. Cover and cook on LOW for 5-6 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 5-10 minutes, or until the cheese has melted.
Serve immediately, drizzled with sour cream, if desired.