Vegetarian Crockpot Stuffed Peppers
vegetarian crockpot stuffed peppers
Servings: 4
Ingredients
- 2 cups cooked brown rice
- 1 cup diced red onion
- 1 15 oz can of black beans, drained
- 2 tablespoons cumin
- 1 tablespoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 1.5 teaspoons smoked paprika
- juice of 1 lime
- 1 cup shredded mexican cheese plus more for for topping
- 4 large bell peppers
- ½ cup water
Instructions
- Cook rice according to package instructions, you will need to measure out 2 cups.
- Place cooked brown rice, red onion, black beans, lime juice, 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 2 ½ to 3 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, sour cream, and tortilla chips
Nutrition
Calories: 282kcal | Carbohydrates: 39g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 477mg | Potassium: 526mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4328IU | Vitamin C: 160mg | Calcium: 251mg | Iron: 4mg