Slow Cooker Vegetarian Barbecue Stuffed Peppers

RECIPE Slow Cooker Vegetarian Barbecue Stuffed Peppers by See Recipe

Slow Cooker Vegetarian Barbecue Stuffed Peppers packed with brown rice, black beans, corn, barbecue sauce, and cheddar cheese make a healthy, filling meal. See Recipe

What you need:

2 cups cooked brown rice 14 oz. canned fire roasted diced tomatoes 1 cup corn 1 sweet onion, chopped 1 cup canned black beans, rinsed and drained 1/4 cup cilantro, chopped 3 garlic cloves, minced 1 tsp salt 1/2 tsp pepper 1/2 tsp. onion powder 1/2 tsp. oregano 1/2 tsp. cumin 6 bell peppers 1 cup light barbecue sauce, divided 1/2 cup vegetable broth See Recipe

Step 1 Combine the brown rice, tomatoes (undrained), corn, beans, cilantro, garlic, salt, pepper, onion powder, oregano, and cumin. Stir in half of the of the barbecue sauce. Cut and discard tops from the peppers and remove the seeds. See Recipe

Step 2 Mix the remaining barbecue sauce and broth in a bowl. Pour half in the bottom of the slow cooker. Place peppers on top and fill with rice mixture. Top with remaining sauce. See Recipe

Step 3 Cook for 4 hours on low until peppers are tender. See Recipe

We hope you enjoy this delicious Slow Cooker Vegetarian Barbecue Stuffed Peppers recipe. See Recipe

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