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Slow Cooker Stuffed Peppers

from the video 4 Easy Slow Cooker Dinners ▶︎

by Hannah Williams


for 5 servings

  • 5 bell peppers, hollowed out
  • 2 cups (450 g) cooked rice
  • salt, to taste
  • pepper, to taste
  • 1 can corn, drained
  • ½ onion, diced
  • 1 can black beans, drained
  • ½ cup (100 g) tomato, diced
  • ½ cup (130 g) salsa
  • 2 cups (200 g) shredded cheddar cheese, shredded
  • ½ cup (120 mL) chicken stock


  1. In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
  2. 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.
  3. Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
  4. Fill to the top with rice mixture, and top with the remaining cheese.
  5. Pour chicken stock into the bottom of the slow cooker.
  6. Cook on high for 4 hours.
  7. Enjoy!
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