Best 8 Crock Pot Black Bean Stuffed Bell Peppers Recipes

CROCK POT STUFFED PEPPERS

Steps:

• Mix everything together and place your mixture inside the peppers.
• Place the stuffed peppers into the crock pot.
• In just a few hours you have a delicious dinner!

QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS

Steps:

• Cut the tops off of the peppers and scrape out the ribs and seeds.
• In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
• Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
• Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

BLACK BEAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
• Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
• Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
• Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
• Bake in preheated oven until peppers are tender, 35 to 45 minutes.

CROCK POT BLACK BEAN STUFFED BELL PEPPERS

Steps:

• In a medium skillet, saute onion unti golden. Season with the cayenne pepper, oregano, cumin, and chili powder.
• Transfer sauteed onions to a medium mixing bowl. Mash half of the black beans with the sauteed onions. Mix in the remaining beans.
• Place the bell peppers in the crock and spoon the black bean mixture into the bell peppers.
• Sprinkle the cheese over the filled peppers. Pour the salsa over the cheese.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• Serve each pepper with a dollop of sour cream.

BEAN AND RICE STUFFED RED BELL PEPPERS - CROCK POT

Steps:

• Remove the tops, membranes and seeds from the red peppers.
• Stir together rice, chili, and 1/2 of the cheese.
• Spoon into the peppers.
• Pour the diced tomatoes and juice into a 5-6 quart crock pot.
• Placed stuffed peppers filled side up into crock pot.
• Cover and cook on low for 5 hours or high for 3 hours.
• Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
• Serve with sour cream.

SLOW-COOKED STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.