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

 

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.


Nutrition Information:

Quickview
417k Calories
31g Protein
15g Total Fat
38g Carbs
33% Health Score
Limit These
Calories
417k
21%

Fat
15g
24%

  Saturated Fat
8g
52%

Carbohydrates
38g
13%

  Sugar
7g
9%

Cholesterol
78mg
26%

Sodium
1059mg
46%

Get Enough Of These
Protein
31g
63%

Vitamin C
155mg
188%

Vitamin A
4319IU
86%

Phosphorus
473mg
47%

Manganese
0.94mg
47%

Vitamin B6
0.88mg
44%

Zinc
5mg
39%

Fiber
9g
39%

Vitamin B3
7mg
36%

Vitamin B12
1µg
32%

Folate
120µg
30%

Potassium
973mg
28%

Calcium
270mg
27%

Selenium
18µg
27%

Vitamin B2
0.45mg
27%

Iron
4mg
26%

Magnesium
97mg
24%

Vitamin E
2mg
19%

Vitamin B1
0.28mg
18%

Copper
0.31mg
15%

Vitamin B5
1mg
15%

Vitamin K
9µg
9%

Vitamin D
0.26µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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