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Slow Cooker Stuffed Peppers drizzled with white cream and garnished
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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.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 338kcal
Author Jennifer Draper

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: 338kcal | Carbohydrates: 49g | Protein: 17g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 764mg | Potassium: 859mg | Fiber: 12g | Sugar: 8g | Vitamin A: 4561IU | Vitamin C: 165mg | Calcium: 281mg | Iron: 6mg