Slow Cooker Bean and Rice Stuffed Peppers

slow cooker rice and bean stuffed peppers
  • 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

  • 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

Slow Cooker Bean and Rice Stuffed Peppers


  • 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


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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