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Slow-Cooker Stuffed Peppers

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by: Girl Who Ate Everything
Updated Dec 10, 2015
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Bell peppers stuffed with rice, corn, and black beans cooked in a slow cooker.

More About This Recipe

  • These Slow Cooker Stuffed Peppers are filled to the brim with black beans, corn, cheese, and rice. Easy and filling -- perfect!

    I love any meal that can be cooked in a slow cooker. I love getting the prep work out of the way and then enjoying my day while dinner takes care of itself. Who knew you could even cook one of my favorites, stuffed peppers, in a slow cooker.?

    To make things easy we toss the filling together with some pasta sauce for some instant flavor and the convenience of seasonings already added in. Even though these are vegetarian, you could definitely add some ground beef or turkey as another heartier option.

    First, slice off the top of your pepper and clean out the inside. This will be the hardest step of the whole process, and it’s not really that hard at all.

    The secret to the filling is using this Green Giant Mexicorn; corn already flavored and seasoned with even more bell pepper.

    Fill up your peppers and place them snugly in your slow cooker.

    You’re done! Now forget about them for about 4-6 hours. Your house will smell divine and people will definitely think you’ve slaved all day over this meal.

    Here’s the perfectly cooked pepper just waiting for a final sprinkle of cheese to give it the final touch.

    These stuffed peppers are warm, filling, and perfect for a cold wintery day.

    Love your Slow Cooker?

    Make your slow cooker your BFF with more inspirations like these:

    3-Ingredient Slow Cooker Pulled Pork Recipe
    Slow Cooker Chicken Pot Pie Recipe
    Easy Crock Pot Lasagna Recipe
    Slow Cooker Chicken Enchilada Chowder Recipe
    Slow Cooker Fiesta Chicken Recipe

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

Slow-Cooker Stuffed Peppers

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 4 large (or 6 small) bell peppers, any color
  • 2 cups cooked minute rice
  • 1 (11 ounce) can canned corn with peppers
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup of Muir Glen™ organic garlic roasted garlic pasta sauce or your favorite pasta sauce
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup shredded cheddar cheese, divided
  • 1/2 cup water

Instructions

  • Step 
    1
    Cut the top off each bell pepper and clean out the seeds and membranes.
  • Step 
    2
    In a large bowl add the rice, corn, black beans, pasta sauce, onion powder, salt, pepper, and 1 cup of the cheddar cheese. Mix together and fill each bell pepper.
  • Step 
    3
    Place bell peppers in the bottom of your slow cooker. You can either fit 4 large bell peppers in a 4 quart slow cooker or 6 smaller bell peppers in a 6 quart slow cooker. Pour the water in the bottom of the slow cooker and cook on low for 4-6 hours or until peppers are soft.
  • Step 
    4
    Right before serving sprinkle on the remaining 1/2 cup of cheddar cheese and replace lid on slow cooker for additional 5 minutes to melt the cheese.

Nutrition

No nutrition information available for this recipe
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