Vegetarian Crockpot Stuffed Peppers

• Vegetarian
• Gluten free

• Produce

  • 4 Bell peppers, large
  • 1 (15 oz can Black beans
  • 1 tbsp Garlic powder
  • 1 cup Red onion

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 cup Mexican cheese

• Liquids

  • 1/2 cup Water

Found on buildyourbite.com

Description

Ingredients

• 2 cups of cooked brown rice
• 1 cup diced red onion
• 1 (15 oz) can of black beans, drained
• 2 tablespoons cumin
• 1 tablespoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon pepper
• 1.5 teaspoons smoked paprika
• juice of 1 lime
• 1 cup shredded mexican cheese, plus more for for topping
• 4 large bell peppers
• ½ cup water

Directions

• 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 ½ cup of water into bottom of crockpot so the peppers are sitting in the water
• Cook on high for 2½ 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