Slow Cooker Stuffed Peppers

If you have around 6 hours and 30 minutes to spend in the kitchen, Slow Cooker Stuffed Peppers might be a spectacular gluten free recipe to try. This recipe makes 6 servings with 417 calories, 31g of protein, and 15g of fat each. For $2.23 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Damn Delicious requires sour cream, corn kernels, fresh cilantro leaves, and salsa. It works well as a main course. Plenty of people made this recipe, and 160 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent. Similar recipes include Slow-Cooker Stuffed Peppers, Slow-Cooker Italian-Stuffed Peppers, and Slow Cooker Couscous Stuffed Peppers.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 375 minutes

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Ingredients:

6 bell peppers, tops cut, stemmed and seeded

1 (15-ounce) can black beans, drained and rinsed

1/2 teaspoon chili powder, or more to taste

1 1/2 cups cooked brown rice*

1 cup corn kernels, frozen, canned or roasted

1 teaspoon cumin

2 tablespoons chopped fresh cilantro leaves

Kosher salt and freshly ground black pepper, to taste

1 pound lean ground beef*

1 cup salsa, homemade or store-bought

1 1/2 cups shredded cheddar cheese, divided

2 tablespoons sour cream, optional

Equipment:

bowl

slow cooker

Cooking instruction summary:

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 a 6-qt 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.

 

Step by 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.

2. Place peppers into a 6-qt 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.

3. Serve immediately, drizzled with sour cream, if desired.


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