These delicious stuffed peppers are filled with a savoury mixture of ground beef, black beans, rice, and corn, topped with melty Monterey Jack cheese. They’re cooked low and slow for a tender, flavour-packed meal.
Ingredients:
- 1 lb ground beef (16 oz)
- 1 can black beans, drained (about 1.5 cups)
- 1 can diced tomatoes, drained (about 1.5 cups)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup cooked brown rice
- 1 cup frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Kosher salt and black pepper to taste
- 4 bell peppers, tops and seeds removed
For Serving:
- Fresh cilantro, chopped
- Sour cream
Directions:
- In a large bowl, combine the ground beef, black beans, tomatoes, 1 cup cheese, rice, corn, cumin, chili powder, garlic powder, and oregano. Stir until fully incorporated. Season with salt and pepper to taste.
- Stuff each bell pepper with the beef mixture and place them in the slow cooker, open side up.
- Cover and cook on high for 3 hours or low for 5-6 hours until the peppers are tender.
- Once cooked, sprinkle the remaining 1 cup cheese over the peppers. Cover and cook on low for an additional 5-10 minutes, or until the cheese melts.
- Serve with a garnish of fresh cilantro and a dollop of sour cream.
Estimated Nutrition per Serving (recipe makes 4 servings): 678 Calories; 43.6g Protein; 26.9g Fat; 73.5g Carbs; 15.3g Sugar
