Hearty, protein/fiber loaded peppers packed with so much flavor – and it’s all made in the crockpot. Easy and effortless!
I really want to say that Fall is right around the corner, pumpkin season has been set, and we’re all about to wear our cute knitted sweater cardigans. Except it’s 90+ degrees here in Southern California. And I have no intention of walking into pumpkin season in this summer heat.
But I can still dust off that crockpot with balls and balls of baby corgi fur and stuff my face with these, well, stuffed peppers.
Yes, stuffed with brown rice, ground beef, beans, corn, salsa and cheese. Lots and lots of cheese.
You can also swap out the brown rice for white rice or even quinoa for a healthy kick. Or ground turkey instead of the ground beef. It’s all up to you.
And then you can finish these off with a sour cream drizzle. And maybe some extra salsa. And guacamole. The guacamole is a must.
INGREDIENTS:
- 1 pound lean ground beef*
- 1 1/2 cups cooked brown rice*
- 1 1/2 cups shredded cheddar cheese, divided
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup salsa, homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1/2 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
- 2 tablespoons sour cream, optional
For the Directions, please follow this link
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