Slow Cooker Stuffed Peppers are a colorful and delicious way to eat healthy this summer and year round! Get your kids to eat their veggies with this fun and simple vegetarian recipe that's like nature's meal bowl!
Want a great way to eat your veggies? Stuff 'em! Curious how to cook Slow Cooker Stuffed Peppers? They are so versatile and are simple to make, especially when you use your slow cooker.
Try these Slow Cooker Stuffed Peppers today!
- This vegetarian version is especially easy since there is no precooking of anything involved.
- Simply mix a few ingredients in a bowl, slice open the peppers, stuff them full and let them cook away for a few hours.
- This is such a great way to make a wholesome healthy meal!
Do you have a favorite pepper color? I like the orange and yellow best. Maybe because they are a little sweet? You can use whatever your family likes. Maybe you have a kid who's favorite color is orange. Well, giving them an orange dinner is a great way to get them to eat their veggies, right? Will they even realize how nutritious and healthy these are?
I love black beans for my protein, but again, go with your family's favorites!
These variations will work perfectly swapped out for black beans in these Slow Cooker Stuffed Peppers:
- White Beans
- Kidney Beans
- Slow Cooker Pinto Beans
Top it all off with a little drizzle of sour cream and maybe a sprinkling of fresh cilantro and you can call this dinner. I absolutely love these complete meals from the slow cooker. Fills everyone up with good nutritious food but takes me very little effort. You can't go wrong with an easy recipe like that!
Slow Cooker Stuffed Peppers
Ingredients
- 4 large bell peppers , any color
- 15 oz can black beans , drained and rinsed
- 14.5 oz can fire-roasted diced tomatoes
- 1 cup Minute Rice Premium
- 3 teaspoons chili powder
- ½ teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried cilantro
- ½ cup water + ½ cup water in slow cooker
- 1 cup shredded cheese blend
Instructions
- Wash peppers, cut off tops and remove ribs and seeds
- In a bowl, mix together beans, tomatoes, rice, seasonings and ½ cup water until well combined
- Stuff into peppers until they are filled to the top
- Add the other ½ cup water to bottom of slow cooker
- Carefully place peppers into slow cooker, filling side up
- Top evenly with cheese
- Cover and cook on high for 2-3 hours or low for 4-6 until peppers are tender and rice is cooked
Notes
Nutrition
SaveSave
These are SO easy and wonderful! I've made them twice now 🙂 just make sure you actually use the Minute Rice the recipe calls for. I played myself the second time I made them by using some "quick cooking rice" that came in my grocery subscription box and it was still...hard and crunchy at the suggested end cooking time, and even still after I left them longer. My fault entirely, and in no way alters my love for the recipe itself, ha! A tasty, quick dinner option.
Do I cook the rice prior to stuffing the bell peppers or will the rice be cooked in the crock pot ?
as long as you use minute rice it will cook in the slow cooker
I wanted a slow cooker recipe, but I think I’d prefer to bake these because I can make more and would not risk the over cooking. Can you convert the recipe? Also, I don’t care for minute rice. Prefer making a basmati or jasmine. Would I cook the rice first if I baked?
I have not tested these in the oven but I'm sure it would be very possible to do so. I also have not tested them with another type of rice but I would assume you would want to parboil regular rice so that it would cook fast enough.
This dish was very tasty! Just some tips to help other cooks: 1) the mix could yield much more than 4 bell peppers, and 2) don't overcook. I would say that I could easily have filled six or maybe more bell peppers with the ingredients listed. If you use small-ish bell peppers, you might even be able to fill eight. After 4.5 hours, I checked them, and they seemed done. However, I switched my crock pot to warm and let them sit for another hour because I wasn't ready for dinner (with the recipe calling for 4 to 6 hours on low, I planned for five hours for dinner time). When I got back to them, the bell peppers had started to thin and shrivel, and one burst as I was removing it from the pot. In the future, I will be more diligent about eating them nearer to when they are finished. Overall, a very tasty and easy recipe.
Can't wait to try these! What is the best way to reheat? Or should you avoid reheating?
I think they would reheat ok in the microwave for a few seconds.