94% would make again

Slow Cooker Stuffed Peppers

Name: Slow Cooker Stuffed Peppers Recipe by Tasty
Yield: 5 servings
Cuisine: Latin American
Ingredients: 5 bell peppers, hollowed out; 2 cups cooked rice; salt, to taste; pepper, to taste; 1 can corn, drained; ½ onion, diced; 1 can black beans, drained; ½ cup tomato, diced; ½ cup salsa; 2 cups shredded cheddar cheese, shredded; ½ cup chicken stock

by Hannah Williams • featured in 4 Easy Slow Cooker Dinners

Ingredients

for 5 servings

5 bell peppers, hollowed out
2 cups cooked rice (460 g)
salt, to taste
pepper, to taste
1 can corn, drained
½ onion, diced
1 can black beans, drained
½ cup tomato (100 g), diced
½ cup salsa (130 g)
2 cups shredded cheddar cheese (200 g), shredded
½ cup chicken stock (120 mL)

Nutrition Info

Shop ingredients with

487

18g

60g

12g

22g

Estimated values based on one serving size.

Preparation

In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
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.
Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
Fill to the top with rice mixture, and top with the remaining cheese.
Pour chicken stock into the bottom of the slow cooker.
Cook on high for 4 hours.
Enjoy!