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Slow Cooker Stuffed Peppers

by Hannah Williams • from the video 4 Easy Slow Cooker Dinners

Ingredients

for 5 servings

  • 5 bell peppers, hollowed out
  • 2 cups
    cooked rice (450 g)
  • salt, to taste
  • pepper, to taste
  • 1 can corn, drained
  • ½ onion, diced
  • 1 can black beans, drained
  • ½ cup
    tomato, diced (100 g)
  • ½ cup
    salsa (130 g)
  • 2 cups
    shredded cheddar cheese, shredded (200 g)
  • ½ cup
    chicken stock (120 mL)

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Preparation

  1. In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
  2. Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
  3. Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
  4. Fill to the top with rice mixture, and top with the remaining cheese.
  5. Pour chicken stock into the bottom of the slow cooker.
  6. Cook on high for 4 hours.
  7. Enjoy!
 

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