Crockpot Stuffed Peppers With Black Beans and Rice Recipe

Serves: 6 Save

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