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94% would make again

Slow Cooker Stuffed Peppers

by Hannah Williamsfeatured in 4 Easy Slow Cooker Dinners


for 5 servings

  • 5 bell peppers, hollowed out
  • 2 cups cooked rice (460 g)
  • salt, to taste
  • pepper, to taste
  • 1 can corn, drained
  • 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

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    Calories 487
    Fat 18g
    Carbs 60g
    Fiber 9g
    Sugar 12g
    Protein 22g

Estimated values based on one serving size.


  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!