Lightly coat inside of slow cooker with non
stick spray.
In a large bowl combine beef, rice, 1 cup
cheese, black beans, corn, salsa, cilantro,
cumin, and chili powder. Spoon filling into each
bell pepper cavity.
Place peppers in slow cooker. Cover and cook on
low 5-6 hours or high 2-3 hours.
Uncover and top with remaining 1/2 cup cheese.
Cover and cook on low heat for additional 10-15
minutes, or until cheese has melted. Serve
immediately drizzled with sour cream, if
desired.
Originally Submitted
6/18/2016
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