Slow Cooker Stuffed Bell Peppers

A delicious slow-cooked stuffed bell pepper recipe. Mexican flavors of rice, pinto beans, and enchilada sauce make these a wonderful weekend meal!

2 tsp olive oil
1 medium yellow onion, diced
2 ribs celery, sliced
4 cloves garlic, minced
1 Tbsp chili powder
2 tsp cumin
1½ tsp dried oregano
2 cups cooked & cooled white rice*
1 cup frozen corn kernels
1 medium-large ripe tomato, diced (about ½ lb)
1 can pinto beans, rinsed & drained
1 chipotle pepper in adobo, minced
salt & pepper, to taste
5 large bell peppers (make sure they stand up on end!)
½ cup enchilada sauce
shredded pepper jack cheese, optional

View the full recipe at My California Roots →