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Crock-Pot Stuffed Peppers

Lena Abraham
  • 210 minutes
  • Serves 4

INGREDIENTS

1 lb

Ground beef

4

Bell peppers

1 15 ounce can

Black beans

1 tbsp

Cilantro

1 cup

Corn, frozen

1/2 tsp

Garlic powder

1/2 tsp

Oregano

1 15 ounce can

Tomatoes, fire-roasted

1 cup

White rice, cooked

1

Black pepper, Freshly ground

1 tsp

Chili powder

1

Kosher salt

1 tsp

Cumin

2 cups

Monterey jack cheese

1

Sour cream