Slow Cooker Stuffed Peppers

December 12, 2019

 

 

Overindulging during the holidays is pretty much a given. Get your nutrition back on track with a hot meal of brightly colored bell peppers stuffed with a hearty and healthy filling. Best of all, you can place the ingredients in your slow cooker the night before or first thing in the morning, and have a hot meal waiting when you get home! It's a warm, comforting meal for a cold January evening.

 

 

Servings: 5

 

Ingredients

 

5 bell peppers, hollowed out

2 c. cooked rice

Salt, to taste

Pepper, to taste

1 can corn, drained

½ onion, diced

1 can beans, drained

½ c. diced tomatoes

½ c. salsa

2 c. cheddar cheese, shredded

½ c. chicken stock

.

 

 

Preparation   

  1. Mix together the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa in a large bowl.

  2. Place the bell peppers, hollowed side up, into a slow cooker. If necessary, cut the bottoms of the peppers to make them flat so they stand up better.

  3. Stuff peppers halfway with rice mixture. Sprinkle with half of the cheese.

  4. Fill to the top with rice mixture and add the remaining cheese.

  5. Pour the chicken stock into the bottom of the slow cooker.

  6. Cook on high for 4 hours.

  7. Enjoy!

 

Recipe provided by Tasty.

 

 

 

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