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Slow Cooker Stuffed Peppers

This colorful and flavorful dish is a fun twist on traditional stuffed peppers. Tender bell peppers are stuffed with a mixture of beans, rice, and savory spices, then slow-cooked until tender. Topped with melty cheese and fresh herbs, these stuffed peppers are a delicious and satisfying meal.

Tasty Team
94% would make again
Slow Cooker Stuffed Peppers


for 5 servings

  • 5 bell peppers
  • 2 cups cooked rice (460 g)
  • 1 can corn, drained
  • salt, to taste
  • pepper, to taste
  • ½ onion, diced
  • 1 can black beans, drained
  • ½ cup tomato (100 g), diced
  • ½ cup salsa (130 g)
  • 2 cups shredded cheddar cheese (200 g), shredded
  • ½ cup chicken stock (120 mL)

Nutrition Info

  • Calories 546
  • Fat 22g
  • Carbs 67g
  • Fiber 9g
  • Sugar 13g
  • Protein 21g

Estimated values based on one serving size.


  1. Cut the tops off of the bell peppers, then use a spoon to remove the seeds.
  2. In a large bowl, mix together the rice, salt, pepper, corn, onion, black beans, tomatoes, and salsa.
  3. Place the bell peppers, cut-side up, in a 7-quart (6 ½ liter) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
  4. Fill the peppers halfway with rice mixture, then sprinkle with 1 cup of cheese.
  5. Fill to the top with rice mixture, then top with the remaining cheese.
  6. Pour the chicken stock into the bottom of the slow cooker.
  7. Cook on high for 4 hours, until the cheese is melted and the peppers are tender.
  8. Enjoy!
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Slow Cooker Stuffed Peppers