1/2 teaspoon ground black pepper 1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 15-ounce can black beans, drained and rinsed 1/3 cup fresh cilantro leaves, chopped
1 14 1/2 ounces can diced tomatoes
8 ounces tomato sauce
1 1/2 cups brown rice, cooked
5 bell peppers, tops cut, stemmed and seeded
In a large, deep skillet over medium-high heat, add olive oil, ground beef, onion, garlic, kosher salt, black pepper, paprika, chili powder, and oregano and stir to combine. Cook until the meat is well-browned and the onions are tender.
Add the diced tomatoes, tomato sauce, black beans, cilantro, and cooked brown rice and stir to combine. Remove from heat.
Carefully slice off the tops of each bell pepper, leaving as much of the pepper as possible. Clean out each pepper and wash thoroughly.
Place each pepper in into the slow cooker so the hollowed-out opening is facing upward.
Gently spoon the meat-rice mixture into the hollowed-out peppers and layer any remaining mixture around the peppers, if needed. Cover and cook on low for 5-6 hours or on high for 2-3 hours, or until the peppers are tender.