Crockpot Stuffed Peppers With Black Beans and Rice

stuffed peppers with black beans and rice
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  • 8 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 8 hrs
  • Yield: serves 6
Ratings

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. Or try these stuffed peppers with both ground beef and beans.

What You'll Need

  • 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

How 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.

Makes 6 servings.