Crockpot Stuffed Peppers With Black Beans and Rice Recipe
Ingredients (11)
- 1 (11- to 15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup chunky salsa
- 1/4 cup chopped onions
- 1 1/2 cups cooked rice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded Mexican cheese blend, divided
- 6 large green bell peppers, tops removed and seeded
Directions
Learn how to make this recipe at The Spruce Eats