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. 

Slow Cooker Southwestern Stuffed Peppers

Ingredients

For 0003 Person(s)

Recipe

  • 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

Directions

    1. Cut tops off red bell peppers. Clean out membranes and seeds.
    2. In a large bowl, mix rice, brown rice, red pepper flakes, salsa and cheese.
    3. Stuff each pepper with black bean mixture.
    4. Place in crock pot and cook for 3-4 hours.
    5. Once, rice is soft and tender, top with green enchilada sauce, cook on high for 20 minutes or until sauce is warm.
    6. Serve and enjoy, great with a side of guacamole and chips!