Easy Southwestern Stuffed Peppers with Cheese {Slow Cooker}
Slow Cooker Vegetarian Stuffed Bell Peppers make a classic dish with a Tex-Mex twist even easier, and you can prepare everything the night before to save time in the morning. The filling freezes well, so if you’d like you can double the filling recipe and stock your freezer.
6medium bell peppers, any color with seeds and tops removed
Instructions
In a large mixing bowl, combine beans, corn, tomatoes, salsa, onion, cooked rice, A-1 or Worcestershire sauce, salt, pepper and 1 ¾ cups of cheese.
Stuff peppers with vegetable mixture. Place peppers in slow cooker, cover, and cook on low 6-8 hours (high: 3-4 hours).
During the last 30 minutes of cooking time, sprinkle with remaining cheese and allow cheese to melt.
Notes
The prep work for this dish can all be done the night before; just put the stuffed peppers into the slow cooker in the morning, turn it on and go.The filling for the stuffed bell peppers freezes well, so if you'd like you can double just the filling ingredients and freeze a batch for later. Label with "Stuffed Bell Pepper Filling: Thaw and stuff 6 seeded bell peppers with vegetable mixture. Place in slow cooker, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt."