Slow Cooker Bean and Rice Stuffed Peppers

Slow cooker bean and rice stuffed peppers. Bell peppers stuffed with beans, rice, and cheese cooked in a slow cooker. #slowcooker #crockpot #vegetarian #vegan #dinner #homemade #rice #beans
  • Yield: 4 serving bowls
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 6:30 h
  • Ready In: 6:40 h

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Nutritional Info

This information is per serving.

  • Calories

    332
  • Fat

    11 g
  • Cholesterol

    25 mg
  • Sodium

    918 mg
  • Carbohydrate

    41 g
  • Fiber

    9 g
  • Protein

    16 g

Slow cooker bean and rice stuffed peppers. Bell peppers stuffed with beans, rice, and cheese cooked in a slow cooker. I used a mix of red, yellow, and orange bell peppers for a festive table. Do you like to prepare stuffed peppers? If so, you may also like Quinoa Stuffed Peppers

For vegans, substitute vegan provolone for Monterey Jack cheese.

Slow Cooker Bean and Rice Stuffed Peppers

Ingredients

  • 4 medium red, yellow, and orange bell peppers
  • 1 cup cooked converted rice
  • 15 oz (450 ml) can black beans, drained
  • 4 oz (120 g) Monterey Jack cheese, shredded
  • 15 oz (450 ml) can chunky tomato sauce

Method

Step 1

Remove tops, membranes, and seeds from the bell peppers. In a large mixing bowl, combine rice, beans, and 1/2 cup of shredded Monterey Jack cheese.

Step 2

Pour the tomato sauce into a 6-quart (6 L) slow cooker. Arrange stuffed peppers, filled side up, in the pot.

Step 3

Close the cooker and cook on low-heat setting for 6-6½ hours.

Step 4

Turn off the slow cooker and open the lid. Carefully remove cooked peppers from the pot and transfer to a serving plate. Sprinkle with remaining cheese, pour the tomato sauce over (optional). Serve hot.

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