Time 2h50m Number Of Ingredients 12 Steps:
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 1/2 cup of water into bottom of crockpot so the peppers are sitting in the water Cook on high for 2 1/2 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
Time 4h20m Number Of Ingredients 17 Steps:
Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until they start to brown, about 5 minutes. Add the garlic and cook for 30 seconds or so, then remove from the heat. Stir in the chili powder, cumin, and oregano. Place the rice, beans, corn, tomato, chipotle pepper, and cooked onion mixture in a large bowl and stir together. Add salt and pepper to taste. Cut the tops off the bell peppers and remove the seeds and pith. Spoon the rice mixture into each of the peppers, packing lightly. If you want to add cheese, fill a pepper halfway, add some shredded cheese, then fill to the top. Do not add cheese on top yet. Place the bell peppers in a slow cooker. Fill the area around the peppers with about 1/2 inch of water (I used 2 cups; be careful not to get any water inside the peppers) and cook on low for 3.5-4 hours, until they are easily pierced with a fork but still hold their shape. If you prefer your peppers with a bit of crunch, go for the shorter time. In the last 15 minutes of cooking, add cheese on top if you like and cook until melted. Remove the peppers from the cooker with tongs. Spoon 1-2 tablespoons enchilada sauce onto the top of each pepper and serve immediately, with more enchilada sauce on the side.
Time 5m Number Of Ingredients 7 Steps:
Cut the tops and de-seed the bell peppers. Mix together the can of Wolf® Brand Chili, the rice and the corn. Scoop the mixture into the peppers. Place the peppers in the crock pot and add the water. Cook on low for 4-6 hours or on high for about 3 hours. Cover with cheese the last 5 minutes. Let cool and enjoy!
Time 3h15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cut tops off peppers and remove seeds and white pith. Set aside. In large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in 5-quart slow cooker coated with cooking spray. Cover and cook on Low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.
Time 8h30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheddar cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well. Fill each pepper with about 1 cup of the vegetable mixture. Place in a 5 quart slow cooker. Cover and cook on low for 8 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
Time 3h30m Yield 5 servings Number Of Ingredients 12 Steps:
Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers. Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops). Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.
Time 6h25m Yield 6 Number Of Ingredients 8 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.
Time 5h15m Yield 6 Number Of Ingredients 9 Steps:
Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside. In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain. Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers. Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.
