Wednesday, September 30, 2015

Slow Cooker Stuffed Peppers

I've made a similar stuffed pepper in the oven, but never thought to make these in the Crockpot until I recently had them at a friend's house. These will easily become a staple at our house. Crockpot meals are my go-to on work days. 

I made these vegetarian because we had some pre-grilled chicken with them. You could easily use quinoa instead of black beans to add even more protein. It could easily be a totally meatless meal. 

These were so easy that I prepped these while Eden was eating breakfast!

Here's what I used:
-1 bag of pre-cooked rice (I used the white boil-in-a-bag rice)
-1 can of black beans
-3 green peppers (would have made more if I had them!)
-1 can of tomatoes & onions 
-A few shakes of cumin, salt, pepper, basil and garlic powder (this is how I measure)

Steps:
-Cook rice according to package instructions
-In a mixing bowl, mix together beans, tomatoes, rice and spices
-Cut the tops off the peppers and hollow
-Chop any usable pepper and add to filling 
-Fill the peppers with rice mixture and place in crockpot
-Put about 1/4 cup of water into the crockpot to help steam
-Cook on low in the crockpot for 5 hours

*Note: I had some extra rice mixture that we ate the next day as a "rice salad". 

These would be great for people who "meal prep" because any leftover peppers stay good in the fridge for a few days. They make great, quick/healthy lunches too.

Enjoy!


1 comment:

  1. Cooool! I didn't know you could make them in the slow cooker either, that is fantastic. Def making these sometime, although I will have to add lots of meat because last time hubby wasn't feeling my vegetarian stuffed peppers >.<

    Gina
    Pink Wings

    ReplyDelete

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