Slow-Cooked Stuffed Peppers Recipe
- 4 medium sweet red peppers
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup shredded pepper jack cheese
- 3/4 cup salsa
- 1 small onion, chopped
- 1/2 cup frozen corn
- 1/3 cup uncooked converted long grain rice
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- Reduced-fat sour cream, optional
- 1. Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
- 2. Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream. Yield: 4 servings.
1 stuffed pepper (calculated without sour cream): 317 calories, 10g fat (5g saturated fat), 30mg cholesterol, 565mg sodium, 43g carbohydrate (6g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.
Reviews for Slow-Cooked Stuffed Peppers
"These were great, will be making them again."
"Made this tonight for dinner. I used regular long grain white rice and added a little water to the bottom of the crock pot. I cooked on high for 4 hours. The peppers were very tender and the filling was delicious. Definitely a keeper!"
"This has to be my favorite recipe. easy to make, The next day leftovers are awesome too."
"This was an on the fly, let's see what I have in the pantry because I'm snowed in kinda deal for me that turned out very good.I didn't have whole peppers but had chopped mixed red, yellow and orange in the freezer from my over abundance this past fall so I used them. Also didn't have pepper jack cheese but substituted Colby Jack and some chopped jalapenos.I had all the other ingredients and also added 1 can of Ro-tel diced tomatoes with lime and cilantro just because I always add tomatoes to my stuffed peppers.In place of sour cream I used fat free plain Greek yogurt."
"First time I made this, I cooked rice separately and was good. Second time I added 1/4 cup diced tomatoes to uncooked rice. Worked great."
"Good, but better the second day. I added a tablespoon of water to each pepper to make sure the rice cooked properly. No rice issues."
"What a fantastic way to make stuffed peppers that come out so tender and delicious. I used brown rice, which wasn't quite done when we were ready to eat, so I spooned some of the liquid from the bottom of the crock pot into the peppers. After another half hour or so, they were perfect. We enjoyed the tex-mex flavors, and I will use this method for my other stuffed pepper recipes in the future."
"My hubby and I love these! So easy to make and so yummy! Great with sour cream! I cooked the rice before I stuffed the peppers!"
"What is "Converted Rice"? I usually use the original rice that comes in a plastic bag and takes about 40-45 mins. to cook. Is "converted" rice the fast cooking kind that comes in a box and cooks in about 5-10 min? Or, can I use original white or brown rice? I'm rating this only because it's the only way to submit this question....I can't figure out any other way to get my question answered through Taste of Home. This recipe does sound delicious and I do plan to try it if I can get my question answered."
"I used quinoa instead of rice and added jalapeno peppers (just a few slices) to add great flavor. Used orange peppers also since they were cheaper. Yummy!!!!"
"I first made this at home and loved it. The next time I didn't stuff the peppers, but instead added two chopped red peppers to the mix. My pot luck group loved it, vegetarians and meat-eaters alike."
"I have not made your stuffed peppers as yet but you can bet your life I will before the week is out . Doyle Scott."
"It was delicious, but next time I will cook the rice before I add it to the mix."
"These are great. I've used kidney beans in them before, and have used yellow peppers (because that's what I had on hand). They are a little dry for my taste, because my mom used to cook stuffed peppers in V-8 juice and they were super moist and flavorful."
"I have prepared these ahead of time and frozen them (uncooked) to cook another day when I didn't have the time to prep it. Still turns out great!"
"Black beans can be exchanged with any beans. Ground meat can be cooked separately & added near finish to no-vegetarians."
"Black beans can be exchanged with any beans. Ground meat cn be cooked sparately & added near finish to no-vegetariaqns."
"We love this recipe. I have made it several times. I add 1/2 lb. browned ground beef to the mixture, but do everything else by the recipe. GREAT!"
"I tried this again and used parboiled rice (because I couldn't find the exact kind of rice called for in the recipe). It worked perfectly! Cooking time was only 2.5 hours but that may be because my crock pot runs hot. Excellent dish that we will make many times in the future! "
"Just a note if you are watching nutrition. I don't think the nutrition facts on this are correct. The only change I made is using quinoa in place of rice. My fat is 3.8 grams. No clue where 10 comes from when there is no meat in the recipe. Also, calories were almost 100 less."
"Excellent flavor and SO easy. I used quinoa (same amt) in place of rice. I also cooked mine on high for 2 hours and low for one because I was short on time and wanted to be sure they were cooked. Used 1c of salsa."
"My husband likes these with Kielbassi added to the stuffing!"
"My daughter is a vegetarian the guys are not so I browned 5 chicken breast for on the side & simmered them in two jars of salsa after preparing peppers I used the salsa from chicken with tomato sauce & cooked peppers in it & garlic mashed potatoes on side, the remaining salsa on side to put on top of potatoes, They loved this dish & want again! Peppers were the best we had!"
"I added more cumin and chili powder than the recipe called for, because it seemed like it would be a little bland. Next time, I will add more salsa as well. It was a pretty good recipe...my husband and son liked it more than I did, so I will make it again. I will add shredded chicken next time. Also, I took the advice of another review and added a little chicken broth..otherwise it would have been too dry,"
"Super simple great recipe! I added a pound of ground turkey and therefore increased the salsa so the rice would have more liquid to cook better. This doubled the amount of stuffing. I was also in a time crunch and cooked on high for 2 hours. Could have maybe used 15 more minutes but they still tasted amazing! Will definitely make again!"
"Very good recipe! My rice did not cook, but I think that is because I cooked it for 3 (instead of 3.5 or 4) hours and used white rice. Just take heed that you may need more like 4 hours on this one. :-)"
"My family loved this recipe. I added 2 shredded chicken breasts to the recipe and used brown rice. It was delicious!"
"My husband very rarely asks for me to make a recipe again but this is one he says is a favorite. I chop up a cooked chicken breast and add it to the mixture. I love these because I can prep it the night before with no problem."
"These were amazing! We added a ground chicken breast to the mixture. My husband doesn't like peppers very much and he loved this recipe! It is going in our files to make again!"
"Tastes great; so easy to make. Two colleagues asked for the recipe when I brought a stuffed pepper to work for my lunch."
"My husband is a meat-lover, so I browned 8 oz of 93% lean ground chuck and added it to the bean mixture. I used Trader Joe's Habanero Lime Salsa...fantastic! [Note using Weight Watcher's "recipe builder" I figured WW Points Plus to be 9 per serving. If you use a full pound of meat, the point value would be 11 per serving.]"
"Wow! These were so good! I wouldn't have even looked at the recipe twice if not for the red peppers, I don't care for green. My 4 yr. old loved it too! I even made Spagettios for her in case. The only thing was my beans were dry. I think i will use pink beans next and maybe a splash of chicken broth. It had just the right amount of spice for us. I will try it with ground turkey next time just to see but this is a keeper even with out meat...and I am a huge meat eater!"
"I don't like peppers but I sure liked this recipe. I added a little left over chicken to it. This recipe is a keeper."
"I was out of salsa, so I substituted picante sauce. I chose to omit the cheese and the stuffed peppers were still great !"
"My family loved these. They were the easiest to make stuffed pepers I've ever made. My daughter even took a cold left over pepper for her lunch and pronounced it one of her favourite take out meals."
"My mom often made stuffed peppers when I was growing up. So, when I saw this recipe I had to try it. I don't care for green peppers so I was happy to see the red sweet pepper. My family liked it but wanted to know where the meat was! Oh well! They still ate it and liked it. Great recipe. easy to make."
"Fabulous! One of my favorite meatless meals. easy to pare down to one serving, too."
"My family and I loved this recipe. so very good for you and excellent flavor. I did make one change, which I recommend. Instead of regular salsa, try one of the sweet salsas that are becoming so popular now. I used peach salsa, but will also try mango or pineapple in the future."