Slow-Cooker Stuffed Peppers

If you’re on the hunt for a meal that’s as satisfying as it is easy to prepare, look no further than these slow cooker stuffed peppers. Bursting with a savory blend of black beans, corn, salsa, rice and gooey pepper jack cheese, this recipe is a guaranteed crowd-pleaser. And it’s perfect for busy weeknights or a laid-back weekend dinner.

The beauty of this dish lies in its simplicity and convenience. Just assemble the ingredients, set your slow cooker and let it work its magic. As the peppers cook, they absorb the rich and spicy notes of salsa and the creamy texture of melted cheese, while the black beans and corn add a hearty substance.

Plus, they’re easily adaptable to fit any dietary preferences or use up any pantry and freezer staples you might have on hand. Keep them meat-free for a fuss-free vegetarian meal or add a little protein to the mix for a well-rounded dinner.

Ingredients for Slow-Cooker Stuffed Peppers

• Peppers: We went with sweet red peppers. You can use any color you want.
• Black beans: A can of rinsed and drained black beans is an easy way to add more protein and fiber.
• Cheese: Fact: Stuffed peppers are better with cheese. Opt for shredded pepper jack cheese or a Mexican blend.
• Salsa: Many stuffed peppers employ tomato sauce as the binder for the rice and veggies but we use salsa for fresher pico de gallo flavors.
• Veggies: A chopped onion and 1/2 cup of frozen corn kernels also add sweetness and to the filling.
• Rice: Rice is a classic stuffed pepper ingredient. It gives the filling a grainy and toothsome texture. Just be sure to use converted long-grain rice which is parboiled or partially pre-cooked instead of regular white rice.
• Spices: Tex-Mex spices like chili powder and ground cumin are the perfect partners for these Southwestern-style stuffed peppers.
• Reduced-fat sour cream: An optional and delicious addition for topping or dipping.

Directions

Step 1: Prep the veggies

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Start by cutting off the tops from the peppers and removing the inner membranes and seeds. Chop the onion; rinse and drain the black beans.

Step 2: Stuff the peppers

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Next, in a large bowl, mix the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Carefully spoon the mixture into the pepper cavities.

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Step 3: Cook the peppers

Place the stuffed peppers in a 5-quart slow cooker coated with cooking spray. Cook, covered on low until the peppers are tender and the filling is heated through. This usually takes three to four hours. Serve with sour cream on the side.

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Slow-Cooker Stuffed Peppers Variations

• Add meat: Ground beef, turkey or chicken would be delicious sauteed and added to the filling to up the protein count.
• Add a topping: Bread crumbs mixed with melted butter create a golden and crispy crust that’s worth the extra step.
• Add tomato sauce: Swap the salsa for jarred tomato sauce if you like your stuffed peppers saucy.
• Add more spices: Want to dial up the heat a bit? Toss in some cayenne, red pepper flakes, garlic powder or a few dashes of hot sauce.

How to Store Slow-Cooker Stuffed Peppers

Some say stuffed peppers are even better the next day and they would be right. Wrap up any leftover peppers and extra filling in sealed, airtight containers to dig in for lunch or dinner throughout the week. If you happen to have more filling than pepper you can always boil and bake a new batch to use up the rest of the filling.

How long do stuffed peppers last?

They last for three to four days if stored properly in the fridge or up to three to four months in the freezer.

What’s the best way to reheat stuffed peppers?

Slice the pepper in half, top each side with a little more cheese and pop them in the microwave for one to two minutes until the cheese is melted. Alternatively, you can also heat them in the oven on low for 5 to 10 minutes.

Slow-Cooker Stuffed Pepper Tips

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Do I have to cook the peppers beforehand?

Not at all! Unlike most stuffed pepper recipes that require parboiling, roasting or steaming the peppers before stuffing and baking them, the slow cooker does all the work in one step.

What goes with vegetarian stuffed peppers?

Pair these peppers with a leafy green salad dressed in a simple vinaigrette. Serve alongside skirt steak, pork chops or chicken skewers. Or, make a larger batch of cilantro-lime rice to soak up all those juices.

How to keep stuffed peppers from falling apart?

Make sure you have enough peppers next to each other in your slow cooker. Too few peppers can result in one or two tipping over. You could also create little nests for the peppers on top of more filling or sandwiched in between to prevent them from falling apart.