Slow Cooker Bean and Rice Stuffed Peppers
2022-11-03- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:30 h
- Ready In: 6:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
332 -
Carbohydrates
41 g -
Cholesterol
25 mg -
Fat
11 g -
Fiber
9 g -
Protein
16 g -
Saturated Fat
4.1 g -
Serving Size
1 -
Sodium
918 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
1.2 g -
Potassium
584 mg
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.
