Ingredients and Weight:
- 8 bell peppers, large and firm (about 3 pounds)
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup cooked rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup tomato sauce
Preparation Time:
30 minutes
Cooking Time:
6-8 hours on low or 3-4 hours on high
Difficulty Level:
2 (easy to moderate)
Preparation Method Steps:
- Cut the tops off the bell peppers and remove the seeds and ribs. Rinse the peppers and set aside.
- In a large bowl, combine the ground beef, onion, green bell pepper, red bell pepper, rice, black beans, corn, chili powder, cumin, garlic powder, salt, and black pepper. Mix well.
- Fill each bell pepper with the meat mixture.
- Place the stuffed peppers in a slow cooker.
- Pour the tomato sauce over the peppers.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the peppers are tender and the meat is cooked through.
Nutritional Information:
Per serving (1 stuffed pepper):
- Calories: 380
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
Dish Characteristics:
- Savory and flavorful
- Rich and filling
- Easy to make and perfect for a crowd
- Adaptable with various fillings and sauces
User Comments:
- "These stuffed peppers are a hit with my family! They're so easy to make and always come out perfectly cooked." - Susan M.
- "I love how versatile this recipe is. I often switch up the fillings with different vegetables and meats." - John P.
- "The tomato sauce and the peppers complement each other beautifully. I highly recommend this dish." - Emily G.
- "The slow cooker makes these peppers a breeze to prepare. I can just set them and forget them until they're ready to serve." - Sarah H.
- "I served these peppers with a side of sour cream and salsa, and it was a meal to remember." - David K.
Special Precautions and Tips:
- Make sure to cut the tops off the peppers evenly so that they stand upright in the slow cooker.
- If you don't have a slow cooker, you can bake the peppers in a preheated oven at 375°F (190°C) for about 45 minutes to 1 hour, or until they are tender.
- To store leftovers, let the peppers cool completely and then refrigerate them in an airtight container for up to 3 days.