Slow Cooker Stuffed Peppers

Name: Slow Cooker Stuffed Peppers
Prep time: 15 s
Cook time: 360 s
Total time: 375 s
Yield: 6
Ingredients: 1 can (16 ounces) pinto beansrinsed and drained; 1 cup uncooked white rice; 5 ounces Cotija cheesecut into 1/4-inch cubes; 1 small oniondiced; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1 jar (24 ounces) mild salsadivided; 6 red or green bell pepperstops cut off and hollowed out; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillondissolved in 2 cups warm water

Official MAGGI®

Level

Easy

Prep

15 min

Cook

6 hr

Servings

6 peppers

Great as a side or meatless main dish, these Slow Cooker Stuffed Peppers are full of flavor. Using cost-effective pantry items, fresh veggies and a slow cooker, this recipe will be on your short list of favorites.

The Secret Ingredient

Bouillon

Granulated Chicken Bouillon 15.9 oz

Bouillon

Granulated Chicken Bouillon 15.9 oz

Ingredients

●
1 can (16 ounces) pinto beans, rinsed and drained
●
1 cup uncooked white rice
●
5 ounces Cotija cheese, cut into 1/4-inch cubes
●
1 small onion, diced
●

1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
●
1 jar (24 ounces) mild salsa, divided
●
6 red or green bell peppers, tops cut off and hollowed out
●

2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water

Make It

Step 1

Combine beans, rice, cheese, onion, 1 teaspoon bouillon and half the salsa in a large bowl. Spoon mixture into peppers, mounding if necessary. Place stuffed peppers into 5-quart slow cooker. Pour bouillon mixture around the peppers. Pour remaining salsa over peppers.