Crockpot Stuffed Peppers
These stuffed peppers have a Tex-Mex flair. You can serve them with typical taco toppings like sour cream, salsa, and avocado, or with tomato sauce if you wish. For an Italian variation see notes.
Ingredients
- 6-7 large bell peppers any color
- 1 pound ground turkey or lean ground beef
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes
- 2 cups cooked brown rice leftovers or freshly cooked from 2/3 cups uncooked rice
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- ½ tsp. salt
- 1 cup shredded cheese pepper jack, Monterey jack or cheddar
Instructions
- Slice the tops off the bell peppers. Use a spoon to remove the rips from the inside of the peppers. Set aside.
- Place the ground chicken or ground beef into a large bowl. Add the black beans, tomatoes with their juices, rice, chili powder, cumin, garlic powder, salt, and the cheese. Stir to combine. Spoon the filling into the peppers, filling them all the way to the top.
- Pour 1/2 cup water into an empty 5-quart (or larger) slow cooker. Stand the peppers up on their bases in the water. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the peppers are tender.
- Optional: Sprinkle some additional cheese on the peppers, cover the slow cooker again to let the heat melt the cheese.
Notes
For an Italian flavor combo: Instead of chili and cumin, add ½ Tbsp. Italian seasoning or ½ tsp. each of basil, oregano, and thyme. Replace the black beans with white cannellini beans.