Cheesy stuffed peppers!!!!! With ground beef, rice, black beans, corn, cumin, chili powder, cilantro and mozzarella cheese. All neatly packed in your peppers, going straight into the slow cooker for the easiest, hearty dinner ever. And you can get all your ingredients from @walmart!! #walmartfresh #walmart #ad
1 pound lean ground beef*
1 1/2 cups cooked brown rice*
1 1/2 cups shredded mozzarella cheese, divided
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa, homemade or store-bought
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
1. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
2. In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
3. Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through. Coupons
4. Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
5. Serve immediately.
*The ground beef does not have to be cooked prior to using. *White rice or quinoa can be substituted.