Slow Cooker Stuffed Peppers

By hicksofmarvin

Ingredients

• 1 pound lean ground beef*
• 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

Preparation

Step 1

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.