Prep Time: 15 minutes
Cook Time: 5 hours
Servings: 4-6
*recipe derived and modified from http://theshowcookinghousewife.com/slow-cooker-mexican-stuffed-peppers/
Stuffed peppers are a favorite for many. This recipe offers a slight variation to the norm by utilizing a crockpot for easy cooking and ground venison seasoned with Mexican flavors that offers a delicious meal for any occasion!
Ingredients:
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6 bell peppers (any color you’d like)
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1 lb. ground venison
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1/2 cup brown rice (cooked)
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1 cup shredded cheese
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15 oz. can black beans
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1/2 cup salsa
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2 tsp. chili powder
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1 tsp. cumin
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1 tbsp. garlic powder
Directions:
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Wash and clean seeds from peppers – leaving them hollow (be sure to save the tops of peppers to use as “lids”)
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Cook brown rice (however you’d like, stovetop or microwave)
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While rice is cooking, combine all ingredients into large bowl
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When rice is cooked, add it to bowl and mix thoroughly
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Equally stuff each of the peppers with the mixture. Place lid on top of each pepper and place in crockpot
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Cook on low heat for 5 hours
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Remove from crockpot, plate, and enjoy!
