Slow Cooker Southwestern Stuffed Peppers

I love crock pot meals because of the convenience and also because of the flavors. There is just something magical that happens in that little pot while you are going about your life, not worrying about dinner.
 

Slow Cooker Southwestern Stuffed Peppers

This is a meatless dish, but you can serve it with meat or add meat right into this recipe. This dish is so versatile: take things out that you don't like or add things in that you love! 

Slow Cooker Southwestern Stuffed Peppers

      makes 4 peppers

4 green bell peppers

1 can black beans, drained and rinsed

1/2 C frozen corn

3/4 C salsa

1 can diced green chilies

1/3 C rice, uncooked 

1 C shredded cheddar cheese

1 tsp chili powder

1/2 tsp cumin

Cut the tops off of the peppers and remove the seeds and ribs, leaving the peppers whole.

In a medium bowl, combine the beans, corn, salsa, chilies, rice, cheese, chili powder and cumin. 

Place the peppers in the slow cooker and fill peppers with stuffing. 

If you have a small slow cooker like I do, you will have to wedge the peppers in there. There's nothing wrong with that; they will still be pretty.

Cover and cook on low for 6 hours. 

Split that bad boy open and gobble it up!

Need more southwestern goodness? Try these Southwestern Egg Rolls.