Plant-BasedGluten-FreeMexican-InspiredCrockpotHigh Protein
Stuffed Peppers
Bell peppers stuffed with black beans, brown rice, and tomatoes with chili spice and a kick of chipotle Tabasco.
Prep
15 min
Cook
3 hr
Total
3 hr 15 min
Servings
4
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Ingredients
Instructions
- 1
Mix beans, tomatoes, rice, seasonings, and 1/2 cup water until combined. Fill peppers to the top.
- 2
Crockpot: add 1/2 cup water to bottom of slow cooker. Carefully place peppers in. Cook high 2 to 3 hours or low 4 to 6 until tender.
- 3
Oven: place peppers in a 9x11 baking dish. Bake at 350 F for 30 to 40 minutes until rice is soft.