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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
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


  • Slow Cooker


  • 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


  • 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


  • 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.


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


  1. 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!

    1. 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.

  2. 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?

    1. 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.

  3. Can you make this ahead and freeze it? Then pull out night before to defrost in fridge and then follow cooking directions?

    1. I’ve actually done just that and it worked great. I guess the peppers are getting mushy through cooking anyway? The texture was fine.

  4. 5 stars
    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!

3.73 from 44 votes (41 ratings without comment)

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