Crockpot Stuffed Peppers With Black Beans and Rice

Stuffed peppers with black beans and rice

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  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 6 portions (6 servings)

Rice, black beans, and tomatoes are featured in these stuffed peppers, along with corn and a topping of shredded cheese. They're a nice alternative to the classic ground beef and rice stuffed peppers, and the slow cooker makes cooking easy. Alternatively, try​ making some stuffed peppers with both ground beef and beans.

Ingredients

  • 1 can (11 to 15 ounces) regular kernel corn or Mexican corn with peppers (drained)
  • 1 can (15 ounces) black beans (drained and rinsed)
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 cup chunky salsa
  • 1/4 cup chopped onions
  • 1 1/2 cups cooked rice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded Mexican cheese blend (divided, or use Cheddar or Monterey Jack)
  • 6 large green bell peppers (tops removed, seeded)

Steps to Make It

  1. In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers.

  2. Stuff peppers with mixture.

  3. Arrange bell peppers in ​a slow cooker, stacking a few on top if necessary.

  4. Cover and cook on low for 6 to 8 hours.

  5. Sprinkle with remaining 1/4 cup cheese about 20 minutes before done.