Written by Kelly @ Eyes On The Source, Contributing Writer

Is it feeling Fall-ish at all for any of you yet?  Maybe with the kids going back to school and possibly cooler temperatures.  But here in Florida it is still a hot, humid 95 degrees most days.  So either way, a warm and cozy meal that doesn’t heat up the house works for us all!  

How to make Crockpot Stuffed Peppers:

Crockpot Stuffed Peppers

2014-09-14 13:50:15

Serves 4

A delicious mexican inspired dinner, made in the crockpot, with healthy ingredients!

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Cook Time

4 hr

Cook Time

4 hr

Ingredients:

1. 6 multi-colored peppers
2. 4 Cups cooked Brown Rice/Quinoa
3. 1 Cup black beans (or more if you omit meat)
4. 2 Cups of cooked bite size meat of your choice (optional)
5. 2 Cups Vegetable broth
6. Seasonings to taste (cumin, oregano, garlic, red pepper flakes etc.)

What to do:

1. Cut off the tops of the peppers and scrape or wash out the seeds. Save the tops!
2. Pour the 2 cups of broth into the bottom of the crockpot.
3. Add a little less than half of the rice/quinoa. You need just enough to help keep the peppers from tipping over.
4. Make a mixture of the rest of the rice/quinoa, black beans and meat.
5. Add your preferred seasonings. (Honestly, I am not very good at exact measurements of seasonings. I usually just throw in a pinch of this or that until it tastes good to me!)
6. Place the bottom half of the peppers in the crockpot and then fill with rice/meat mixture. Place the tops back on the peppers to keep the mixture from drying out.
7. Cover and cook in the crockpot for 4 hours on high or 6 hours on low. Less if you want them the peppers to be more firm.

By Kelly

Day2Day Joys http://day2dayjoys.com/

What is your favorite warm and cozy meal for Fall?

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