slow-cooker stuffed peppers

In preparation for a long day ahead, this is what we're having for dinner. It's easy to prep in advance (even the night before) and turn on in your slow cooker as you walk out the door. The best part is returning home to the warm and inviting smell of these peppers, ready for you to eat.

They're super healthy and figure-friendly. And though they are vegetarian, you won't miss the meat. They're filling due to the high fiber and protein (from the beans) and satisfying Mexican flavors, especially when you top them with salsa and sour cream.

Make this the next time you need a guilt-free, healthy, quick dinner.

Slow-cooker Stuffed Peppers
  • 4 green bell peppers 
  • 1 can (about 15 ounces) black beans, rinsed and drained 
  • 1 cup (4 ounces) shredded pepper-jack cheese 
  • 3/4 cup medium salsa, plus additional for topping
  • 1/2 cup frozen corn 
  • 1/2 cup chopped green onions 
  • 1/3 cup uncooked long-grain converted white rice 
  • 1 tsp chili powder 
  • 1 tsp ground cumin 
  • Salt and pepper
  • Sour cream
  1. Cut thin slice off top of each bell pepper. Carefully remove seeds, leaving pepper whole.
  2. Combine beans, cheese, salsa, corn, onions, rice, chili powder, cumin, salt and pepper in medium bowl. Spoon filling evenly into each pepper. Place peppers in slow cooker. Cover; cook on LOW 4 to 6 hours. Serve with sour cream, salsa or any other Mexican-friendly topping, like avocado, jalapenos, etc...

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