Slow Cooker Stuffed Peppers Recipe by Tasty

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 2

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 💕
1 month ago Helpful (7)
Dawn Meakings

Cook for 1 hour instead if you’d like your peppers crunchier!
1 month ago Helpful (3)
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😋
1 month ago Helpful (3)
Amy Bosnoian

I made this and it came out great. Really delicious and easy meal!
1 month ago Helpful (1)

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