Ingredients:

  • 6 large bell peppers, any color (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 2 cups cooked long-grain white rice (390g)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 1 small (100g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (115g) shredded Monterey Jack or Cheddar cheese
  • 1 tsp (5g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) salt
  • ¼ tsp (1g) black pepper
  • 1 can (15 oz / 410g) tomato sauce
  • ½ cup (120ml) vegetable broth
  • 1 tsp (5g) dried oregano
  • 1 tbsp (15ml) Worcestershire sauce (vegetarian)

Instructions:

  1. Carefully slice the tops off the bell peppers and remove the seeds and membranes. Brush the insides lightly with olive oil.
  2. In a large mixing bowl, combine the cooked rice, drained black beans, corn, diced onion, and minced garlic. Stir in the cumin, smoked paprika, salt, and pepper. Fold in half of the shredded cheese until evenly distributed.
  3. Whisk together the tomato sauce, vegetable broth, oregano, and Worcestershire sauce. Pour this liquid into the bottom of the slow cooker.
  4. Pack the filling tightly into each pepper and stand them upright in the pot. Cover and cook on High for 4 hours or Low for 7 hours.
  5. Ten minutes before serving, sprinkle the remaining cheese over the top of each pepper. Replace the lid until the cheese is melted and bubbling.