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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Stuffed Peppers Recipe

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This recipe for Slow Cooker Stuffed Peppers is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5-6 Tri color bell peppers with tops cut off and seeds and ribs removed
1 lb lean ground beef or turkey, uncooked
1 cup rice, cooked
1 cup black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup red enchilada sauce
3/4 cup shredded Mexican cheese, plus more for topping if desired
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
salt and pepper to taste

Optional:
Cilantro, Sour cream, Mexican cheese, Salsa, Avocado

Directions:
Directions:
Spray bottom of slow cooker with nonstick cooking spray. place peppers inside.
In a large bowl combine ground beef or turkey, rice, beans, corn, sauce, cheese and seasonings.
Place filling into the cavity of each pepper
Cook on high for 2-3 hours or on low for 4-6 hours or until meat is cooked through.
Serve immediately with optional toppings.

 

 

 

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