Slow Cooker Southwestern Stuffed Peppers
Enjoy a vegetarian twist on this crockpot favorite. Prepared with brown rice and black beans, we’ve taken the beef out of this delicious dynamo. Yet it still packs a “meaty” punch. Pepper your plate with this comfort food.
Ingredients
- 3 red bell peppers
- 1 Can of black beans (15-oz.)
- 1 cup(s) salsa
- 1/8 teaspoon(s) red pepper flakes
- 1/2 cup(s) organic brown rice
- 16 floz enchilada sauce, green chile
- 1 cup(s) Mexican cheese blend
Instructions
- Cut tops off red bell peppers.
- Clean out membranes and seeds.
- In a large bowl, mix rice, brown rice, red pepper flakes, salsa and cheese.
- Stuff each pepper with black bean mixture.
- Place in crock pot and cook for 3-4 hours.
- Once, rice is soft and tender, top with green enchilada sauce, cook on high for 20 minutes or until sauce is warm.
- Serve and enjoy, great with a side of guacamole and chips!.
Nutrition
Calories: 2571kcalCarbohydrates: 299.74gProtein: 48.66gFat: 105.96gSaturated Fat: 25.36gCholesterol: 100mgSodium: 27423.15mgFiber: 33.52gSugar: 90.59g
Tried this recipe?Let us know how it was!