Print Recipe
Slow Cooker Stuffed Bell Peppers
Prep Time 30 minutes
Cook Time 3 hours
Servings
peppers
Ingredients
  • 1 lb ground beef
  • 1 1/2 cups cooked barley
  • 1 1/2 cups shredded cheese
  • 1 can black beans, drained and rinsed 15 ounce
  • 1 cup corn kernels, frozen, canned
  • 1 cup salsa
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  • 6 bell peppers
Prep Time 30 minutes
Cook Time 3 hours
Servings
peppers
Ingredients
  • 1 lb ground beef
  • 1 1/2 cups cooked barley
  • 1 1/2 cups shredded cheese
  • 1 can black beans, drained and rinsed 15 ounce
  • 1 cup corn kernels, frozen, canned
  • 1 cup salsa
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  • 6 bell peppers
Instructions
  1. Lightly coat the inside of a 6 quart slow cooker with nonstick spray. Cut tops off bell peppers, remove stems and seeds.
  2. In a large bowl, combine beef, barley, 1 cup cheese, black beans, corn, salsa, cilantro, cumin, and chili powder.
  3. Spoon filling into each bell pepper cavity until full. Place peppers in slow cooker.
  4. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours, or until peppers are tender and beef is cooked through.
  5. Uncover and top with remaining 1/2 cup cheese when 30 minutes is remaining to melt.
  6. Serve immediately. Drizzle with sour cream or salsa as desired.