Slow Cooker Stuffed Peppers
by Hannah Williams • featured in 4 Easy Slow Cooker Dinners
Ingredients
for 5 servings
- 5 bell peppers, hollowed out
-
2 cups cooked rice (450 g) - salt, to taste
- pepper, to taste
- 1 can corn, drained
- ½ onion, diced
- 1 can black beans, drained
-
½ cup tomato, diced (100 g) -
½ cup salsa (130 g) -
2 cups shredded cheddar cheese, shredded (200 g) -
½ cup chicken stock (120 mL)
Preparation
- In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
- Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
- Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
- Fill to the top with rice mixture, and top with the remaining cheese.
- Pour chicken stock into the bottom of the slow cooker.
- Cook on high for 4 hours.
- Enjoy!
Tips
1 of
5
-
Anna Lang
I only made 3, and put the rest of the rice mixture in around the peppers. It is so delicious! And it made my kitchen smell super yum 💕
4 months ago Helpful (10) -
Brad Mailander
Definitely get big peppers or you’ll have a LOT of leftover rice. Which then again, isn’t a bag thing cause that can be used for future meals😋
4 months ago Helpful (5) -
Dawn Meakings
Cook for 1 hour instead if you’d like your peppers crunchier!
4 months ago Helpful (4) -
Ali Kublinetti
I added shredded chicken (cooked with taco seasoning) to the stuffing mixture the second time making this dish, and it was amazing (and a little more filling).
1 month ago Helpful (3)
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