Slow Cooker Stuffed Bell Peppers Recipe

Name: Slow Cooker Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons avocado oil; 1 sweet onion medium, diced; 2 celery ribs, sliced; 4 cloves garlic minced; 1 tablespoon chili powder; 2 teaspoons cumin; 1 1/2 teaspoons dried oregano; 2 cups white rice cooked and cooled, you could use brown; 1 cup frozen corn kernels; 1 tomato medium to large ripe, diced; 1 can pinto beans rinsed and drained; 1 chipotle pepper in adobo minced; salt; 5 bell peppers large, what ever color you have; 1 can enchilada sauce; pepper jack cheese shredded Daiya

Servings: persons

2 teaspoons avocado oil
1 sweet onion medium, diced
2 celery ribs, sliced
4 cloves garlic minced
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 teaspoons dried oregano
2 cups white rice cooked and cooled, you could use brown
1 cup frozen corn kernels
1 tomato medium to large ripe, diced
1 can pinto beans rinsed and drained
1 chipotle pepper in adobo minced
salt
5 bell peppers large, what ever color you have
1 can enchilada sauce
pepper jack cheese shredded Daiya

1
Heat oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, about 5 minutes. Add the garlic and cook for 30 seconds or so and remove from heat. Add the spices and stir well. In a large bowl add the rice, beans, corn, tomato, chipotle pepper, 1/4 cup of enchilada sauce and onion mixture. Stir well and season with salt and pepper. Cut the tops from the bell peppers and remove the seeds and ribs. Fill with the rice mixture, packing lightly. I filled mine half way, added a small amount of cheese and then finished filling. Don't put cheese on top yet. Place the filled peppers in the slow cooker. Add about 1/2 inch of water to the crock (about 2 cups) being careful not to get water in the peppers. Cook on low for about 4 hours. About 15 minutes before they are done add a layer to cheese to each pepper and let finish cooing. Serve the peppers with the rest of the enchilada sauce and extra cheese if desired. Enjoy!

622

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons avocado oil, 1 sweet onion medium, diced, 2 celery ribs, sliced, 4 cloves garlic minced, and more.

Yes, Slow Cooker Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Stuffed Bell Peppers

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