A delightful twist on the classic stuffed peppers, featuring a flavorful blend of rice, beans, and cheese, cooked to perfection in a slow cooker.
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes.
Cut the tops evenly to ensure the peppers stand upright in the slow cooker.
In a mixing bowl, combine the cooked rice, black beans, and half of the shredded cheddar cheese.
Ensure the rice is cooled before mixing to avoid melting the cheese prematurely.
Stuff the prepared peppers with the rice and bean mixture.
Pack the filling gently to avoid breaking the peppers.
Place the stuffed peppers upright in the slow cooker and pour the diced tomatoes with their juice over them.
Ensure the tomatoes cover the bottom of the slow cooker to prevent sticking.
Cover and cook on low for 5 hours or on high for 3 hours.
Check occasionally to ensure the peppers are cooking evenly.
Carefully remove the peppers and serve them topped with the remaining cheese and a dollop of sour cream.
Let the peppers cool slightly before serving to avoid burns.
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