Crockpot Stuffed Peppers with Rice, Black Beans, and Salsa

stuffed peppers with black beans and rice
Smneedham/Photolibrary/Getty Images
    8 hrs 20 mins
Ratings

Rice, black beans, and tomatoes are featured in these stuffed peppers, along with corn and a topping of shredded cheese.

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 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.

 

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