Home » Recipes » Slow Cooker Recipes » Vegetarian Recipes » Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

Here’s a vegetarian dish that looks fancy but couldn’t be easier! Each colorful slow cooker stuffed pepper is a complete meal with seasoned bean-and-rice filling. This recipe is so versatile and takes just minutes to assemble.

Slow Cooker Stuffed Peppers drizzled with white cream and garnished

What’s To Love About Slow Cooker Stuffed Peppers 

  • This recipe is so simple – no pre-cooking required! Assembly takes only a few minutes using canned beans and minute rice.
  • The colorful pepper “bowls” are a great way to get extra veggies, and they just look fun! This dish might convince kids or other picky eaters to sample peppers in a unique presentation.
  • Stuffed peppers are a go-to dish for those with varying dietary needs. They are naturally gluten-free and vegetarian and can also be modified to add more protein with extra meat. Keep them dairy-free without the cheese – this recipe is flexible!

You can feel good serving your family a nutritious, filling meal that is also super economical! This is the perfect recipe to stretch a budget with yummy, home-cooked food.

Ingredients Needed 

  • Bell peppers – This recipe is written to create 4 large stuffed peppers, although you may use up to 6 depending on the size. You can use any color or mix of colors. 
  • Can of black beans—Using canned beans for this recipe is so simple. Drain and rinse them before adding them to the filling mixture. 
  • Fire-roasted diced tomatoes – Fire-roasted tomatoes bring a hint of smoky flavor to the rice and bean mixture. 
  • Minute Rice Premium – You will need one cup of Minute Rice to mix for the filling. I find the Premium Minute Rice to work best in this recipe. You can add it uncooked – it will cook perfectly in the time allotted here. 
  • Seasonings – The seasonings turn basic ingredients into a delicious, complete vegetarian meal! Use a mix of chili powder, chipotle chili powder, cumin, garlic powder, onion powder, and dried cilantro to create the signature Tex-Mex flavors.
  • Water – Portion 1/2 cup water for the rice mixture and add the rest to the slow cooker to create steam and cook the peppers. 
  • Shredded cheese – Try cheddar, Colby Jack, or a fiesta blend for a tasty, cheesy topping!

How To Make Stuffed Peppers Using The Slow Cooker 

  1. Wash peppers, cut off the tops, and remove the ribs and seeds. The peppers should make a “bowl” for the filling. (Note: 4 large peppers should fit comfortably in a 5-quart slow cooker.)
1 green, 1 orange, 1 red, and 1 yellow open peppers in slow cooker
  1. In a bowl, mix together beans, tomatoes, rice, seasonings, and 1/2 cup of water until well combined.
Rice, beans, and tomatoes in bowl
  1. Stuff the mixture into the peppers until they are filled to the top.
  2. Add the other 1/2 cup of water to the bottom of the slow cooker.
  3. Carefully place peppers into the slow cooker with the filling side up.
  4. Top the peppers evenly with shredded cheese.
  1. Cover and cook for 2-3 hours on high or 4-6 hours on low until the peppers are tender and the rice is cooked.
4 Slow Cooker Stuffed Peppers

Recipe Variations and Substitutions 

Customize the whole recipe or each individual slow cooker stuffed pepper! There are plenty of options here to ensure this is a meal that everyone will enjoy.

  • Any color of peppers will work for this recipe. Try a colorful combination or make them all from the same color. Green peppers are usually more economical, and red peppers will be slightly sweeter.
  • Minute Premium Rice is my preferred choice because it is simple to prepare the filling without cooking it first. If you choose to use regular rice, you will need to parboil it before mixing up the filling.
  • If you’d like, you can add meat to this recipe for extra protein and a heartier serving. Precook ground beef or ground turkey and mix up the cooked meat in the bowl with the rest of the filling ingredients. Add extra seasoning to your taste!
  • Black beans are my family’s favorite choice, but you can also use a can of pinto beans or a premade portion of Slow Cooker Pinto Beans from your fridge or freezer.
  • To make the filling less spicy, omit chipotle chili powder. To increase the spice, add a bit of crushed red pepper or a drizzle of hot sauce.
  • Use a can of diced tomatoes with green chilies instead of fire-roasted tomatoes.
  • Cotija cheese is another delicious alternative to shredded cheese. It can be mixed into the filling or sprinkled over the tops of the peppers.
  • Add any extra toppings that you love with this ingredient combo! Some options are chopped green onions or cilantro, a spoonful of sour cream, salsa, or diced avocado chunks. Crushed tortilla chips or corn chips are another crunchy topping choice.

What To Serve With Stuffed Peppers 

Along with extra toppings for the peppers, you could also include tortilla chips, salsa, and Slow Cooker Spicy Queso. Tomato Corn Salsa is another option for a fresh side!

If you’d like to serve the peppers as a side option along with other meats, try Slow Cooker Carnitas or my Easy Slow Cooker Taco Meat Recipe.

Slow Cooker Stuffed Peppers drizzled with white cream and garnished

Storing and Reheating

Leftover cooked peppers can be stored in the fridge for up to 3 days. These do not freeze well since the peppers can be mushy when defrosted.

Reheat in the microwave.

Slow Cooker Stuffed Peppers drizzled with white cream and garnished

Slow Cooker Stuffed Peppers

Jennifer Draper
Here’s a vegetarian dish that looks fancy but couldn’t be easier! Each colorful slow cooker stuffed pepper is a complete meal with seasoned bean-and-rice filling. This recipe is so versatile and takes just minutes to assemble.
3.73 from 44 votes
Save
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 338 kcal

Equipment

  • Slow Cooker

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 mixture 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, with filling side up
  • Top evenly with cheese
  • Cover and cook on high for 2-3 hours or low for 4-6 hours until peppers are tender and rice is cooked

Notes

  • Store in the fridge for up to 3 days and reheat in the microwave.
  • Depending on the size of the peppers, you may need up to 6 to use all the filling.
  • You will need at least a 5-quart slow cooker for 4 stuffed peppers.

Nutrition

Calories: 338kcalCarbohydrates: 49gProtein: 17gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 764mgPotassium: 859mgFiber: 12gSugar: 8gVitamin A: 4561IUVitamin C: 165mgCalcium: 281mgIron: 6mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

More Slow Cooker Pepper Recipes

34 Comments

  1. I haven’t tried this yet but was wondering if riced cauliflower could be used (frozen kind)? Or of anyone has tried it.

  2. 5 stars
    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.

        1. You would want to cook it partially (or most of the way) since it won’t cook at quickly and with the same amount of liquid as minute rice. I haven’t tested this to give exact modifications but it’s worth a try!

  3. 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?

    1. 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.

  4. 5 stars
    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating