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
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried cilantro
- 1/2 cup water + 1/2 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 1/2 cup water until well combined
- Stuff into peppers until they are filled to the top
- Add the other 1/2 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
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Are the calories right on the recipe for this? 1 k cal is 1000 calories so this is 345000 calories?
Hi Michelle! Check out this article, I think it will explain why they list the calories as kcals!
Would leaving these on warm for up to 4 hours (e.g., starting it at 8am, cooking on low for 6 hours, then on warm until dinner at 6pm) dry these out too much? Or would the water at the bottom keep it sufficiently moist? Thanks!
I don’t think they will dry out. It may actually be that they get too soft. The taste should still be great, they just might not hold together as well.
Silly question, if I cooked one pepper (it’s just me!) in a slow cooker, do you think that the time to cook would change?
Not silly! Yes, depending on the size of slow cooker you have it could significantly change the cooking time. The more empty space you have in the slow cooker the faster your food will cook. Use the smallest slow cooker you have and keep an eye on it the first time you make it to note the adjusted cooking time.
Can I substitute the rice for basmati rice?
For this recipe you will need to use a quick cooking rice. I believe there are a couple of brands that will work that make basmati minute rice.
Can you make this ahead and freeze it? Then pull out night before to defrost in fridge and then follow cooking directions?
Thanks!
I don’t recommend freezing the peppers as it can cause them to be mushy.
I’ve actually done just that and it worked great. I guess the peppers are getting mushy through cooking anyway? The texture was fine.
If I don’t have minute rice, can I just pre-cook rice and add it or will it get soggy?
You could probably par-boil it, but I haven’t tested this to give you exact instructions.
Delicious! I think I’m going to try adding mushrooms next time and maybe some cheese in the middle as a binder. I ate mine with a dollop of sour cream…heavenly! Thank You for sharing!
Awesome! So glad you liked!
Can you replace the uncooked rice with uncooked quinoa?
Yes, if you could find a quick cook style. Or you could parboil regular quinoa and then use it instead.
Is minute rice cooked or uncooked
uncooked. Makes it super easy 🙂