Bean And Rice Stuffed Red Bell Peppers Crock Pot Recipes

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

BEAN AND RICE STUFFED RED BELL PEPPERS - CROCK POT

Steps:

• Remove the tops, membranes and seeds from the red peppers.
• Stir together rice, chili, and 1/2 of the cheese.
• Spoon into the peppers.
• Pour the diced tomatoes and juice into a 5-6 quart crock pot.
• Placed stuffed peppers filled side up into crock pot.
• Cover and cook on low for 5 hours or high for 3 hours.
• Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
• Serve with sour cream.

CROCK POT BLACK BEAN STUFFED BELL PEPPERS

Steps:

• In a medium skillet, saute onion unti golden. Season with the cayenne pepper, oregano, cumin, and chili powder.
• Transfer sauteed onions to a medium mixing bowl. Mash half of the black beans with the sauteed onions. Mix in the remaining beans.
• Place the bell peppers in the crock and spoon the black bean mixture into the bell peppers.
• Sprinkle the cheese over the filled peppers. Pour the salsa over the cheese.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• Serve each pepper with a dollop of sour cream.