Vegetarian Crockpot Stuffed Peppers

Mexican is always one of my favorites and this is one of the best stuffed pepper recipes I have tried.  It has a great blend of spices, making it super flavorful and hearty enough with the rice and beans to be filling.  I loved the slight crisp of the onion and sweetness from the pepper.  And, if you have rice leftovers from dinner a previous night, it makes the cook time much quicker. 

Ingredients:

2 cups of cooked brown rice

1 cup diced onion

1 (15 oz) can of black beans, drained

1 tablespoon cumin

1 tablespoon garlic powder

½ teaspoon sea salt

1 teaspoon smoked paprika

1 cup shredded mexican cheese, plus more for for topping

4 large bell peppers

½ cup water

Directions:

Cook rice according to package instructions, you will need to measure out 2 cups.  Place cooked brown rice, red onion, black beans, cumin, garlic powder, sea salt, paprika, and 1 cup of cheese in a bowl, stir to combine.  Cut tops off of peppers and remove inner seeds and ribs. Place peppers in crockpot and distribute filling evenly.  Pour ½ cup of water into bottom of crockpot so the peppers are sitting in the water.  Cook on high for 1-2 hours.  In the last 10 minutes, remove lid and top peppers with additional cheese. Cover and allow cheese to melt.  Serve topped with hot sauce or salsa, fresh lime juice, and tortilla chips.

  

Recipe Source: Blueridgebabe.com

Picture Source: Lindsay Klindt