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Crockpot Stuffed Peppers with Rice, Black Beans, and Salsa

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stuffed peppers with black beans and rice
Smneedham/Photolibrary/Getty Images
Rice, black beans, and tomatoes are featured in these stuffed peppers, along with corn and a topping of shredded cheese.

Ingredients:

  • 1 can (11 to 15 ounces) regular kernel corn or Mexican corn with peppers, drained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 cup chunky salsa
  • 1/4 cup chopped onions
  • 1 1/2 cups cooked rice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded Mexican cheese blend, divided, or use Cheddar or Monterey Jack
  • 6 large green bell peppers, tops removed, seeded

Preparation:

In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers. Stuff peppers with mixture. Arrange bell peppers in slow cooker, stacking a few on top if necessary. Cover and cook on low for 6 to 8 hours. Sprinkle with remaining 1/4 cup cheese about 20 minutes before done. Makes 6 servings.

 

More Stuffed Peppers

Stuffed Peppers with Tuna and Rice
Stuffed Peppers with Chicken
Creole Stuffed Peppers
Ness's Crockpot Stuffed Peppers
Slow Cooker Stuffed Peppers

 

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