Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 11 2016
Slow Cooker Stuffed Peppers
1 pound lean ground beef, cooked
1 1/2 cups cooked brown rice
1 1/2 cups shredded cheddar cheese, divided
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa, homemade or store-bought
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
2 tablespoons sour cream, optional
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 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 10-15 minutes, or until the cheese has melted.
Serve immediately, drizzled with sour cream, if desired.