slow cooker black bean and brown rice stuffed peppers

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Slow Cooker Black Bean & Brown Rice Stuffed Peppers

Few dishes smell better as they cook than these cheesy brown-rice-stuffed peppers simmering gently in a pool of cinnamon- and clove-spiced tomato sauce. If you want to try a different whole grain, swap out the rice for millet. The peppers are fragile after cooking, so use tongs to gently remove them from the slow cooker.

Ingredients

  • 2 (14.5 ounce) cans no-salt-added fire-roasted diced tomatoes
  • 1 ½ cups water
  • 2 tablespoons tomato paste
  • 1 ¼ teaspoons kosher salt, divided
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 (10-ounce) package cooked brown rice or 1 cup uncooked millet (see tip)
  • 8 ounces monterey jack cheese, shredded
  • ¾ cup canned no-salt-added black beans, rinsed
  • 2 tablespoons minced pickled jalapeños
  • 6 small green bell peppers (about 4 ounces each)

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