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Slow-Cooked Stuffed Peppers Recipe

Slow-Cooked Stuffed Peppers Recipe

My favorite kitchen appliance is the slow-cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska
TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD:4 servings


  • 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.

Nutritional Facts

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

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Tracy User ID: 9016189 271849
Reviewed Aug. 16, 2017

"Absolutely delicious"

knedz User ID: 5532408 271802
Reviewed Aug. 15, 2017

"I made these recently. They were the balm. Family members from age 22 to 82 loved them. No meat? they said. They were pleasantly surprised of how delicious they were. This recipe is a keeper. I only cooked them for 5 hours on low."

harveena User ID: 361795 261076
Reviewed Feb. 9, 2017

"These were great, will be making them again."

Hpab161 User ID: 1651955 254983
Reviewed Oct. 3, 2016

"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!"

michelehowie User ID: 8682333 243912
Reviewed Feb. 16, 2016

"This has to be my favorite recipe. easy to make, The next day leftovers are awesome too."

Meems53 User ID: 8764945 243788
Reviewed Feb. 14, 2016

"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."

Carole22 User ID: 3731905 241193
Reviewed Jan. 6, 2016

"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."

Ilovematty User ID: 8607813 239969
Reviewed Dec. 22, 2015

"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."

noseitch User ID: 1686885 224467
Reviewed Apr. 8, 2015

"Great flavor"

jmkasprak User ID: 2880256 223055
Reviewed Mar. 18, 2015

"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."

Lowcalmama User ID: 7448511 217592
Reviewed Jan. 11, 2015

"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!"

ginnysmom User ID: 7480463 217024
Reviewed Jan. 5, 2015

"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."

speclk36 User ID: 8187609 216220
Reviewed Dec. 28, 2014

"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!!!!"

moxiewoman User ID: 6410615 108120
Reviewed Sep. 15, 2014

"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."

doylescott User ID: 7230721 101949
Reviewed Jul. 25, 2014

"I have not made your stuffed peppers as yet but you can bet your life I will before the week is out . Doyle Scott."

Zelmalor User ID: 7718352 127507
Reviewed Jun. 18, 2014

"It was delicious, but next time I will cook the rice before I add it to the mix."

AAubrey829 User ID: 6382517 103648
Reviewed Mar. 12, 2014

"Really simply and easy stuffed peppers recipe. I used ground beef instead of black beans but left everything else the same. The only thing I might do differently next time is make a sauce to go with it as my husband complained some of the meat was a bit dry."

montoya8134 User ID: 1593804 211272
Reviewed Feb. 13, 2014

"Pretty simple and tasty, made without any meat but could easily add grnd beef or maybe some chicken."

Summy User ID: 1386846 173260
Reviewed Jan. 7, 2014

"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."

Michell408 User ID: 1234062 145615
Reviewed Feb. 12, 2013

"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!"

080359 User ID: 1078723 185068
Reviewed Dec. 4, 2012

"quick and easy! and delicious too! Definitely will make again."

mayabee User ID: 6712713 169492
Reviewed Jul. 11, 2012

"Black beans can be exchanged with any beans. Ground meat can be cooked separately & added near finish to no-vegetarians."

mayabee User ID: 6712713 145614
Reviewed Jul. 11, 2012

"Black beans can be exchanged with any beans. Ground meat cn be cooked sparately & added near finish to no-vegetariaqns."

grantryan User ID: 1944307 108119
Reviewed Mar. 5, 2012

"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!"

[email protected] User ID: 1289836 187987
Reviewed Feb. 9, 2012

"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! "

themrsh User ID: 4847810 145613
Reviewed Dec. 7, 2011

"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."

themrsh User ID: 4847810 187673
Reviewed Dec. 7, 2011

"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."

cmfisher User ID: 5990602 145578
Reviewed Nov. 19, 2011

"My husband likes these with Kielbassi added to the stuffing!"

Bellinvoz User ID: 5979441 187670
Reviewed Sep. 6, 2011

"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!"

cwallace720 User ID: 5060726 103647
Reviewed Sep. 4, 2011

"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 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,"

talmazan User ID: 1709563 185035
Reviewed Sep. 4, 2011

"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!"

[email protected] User ID: 1289836 116428
Reviewed Apr. 23, 2011

"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. :-)"

Sweet Peaxyz User ID: 5595300 187986
Reviewed Mar. 24, 2011

"This is now my new favorite stuffed pepper recipe! quick and easy to make, tasty and nutritious. I also added a little quinoa and picante sauce."

Gramma07 User ID: 1820090 187669
Reviewed Feb. 21, 2011

"My family loved this recipe. I added 2 shredded chicken breasts to the recipe and used brown rice. It was delicious!"

bellariddle User ID: 4823350 185067
Reviewed Feb. 16, 2011

"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."

bonnfamily User ID: 4408088 103637
Reviewed Feb. 11, 2011

"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!"

joedebfry User ID: 265172 173259
Reviewed Feb. 5, 2011

"Tastes great; so easy to make. Two colleagues asked for the recipe when I brought a stuffed pepper to work for my lunch."

GrandmaCindie User ID: 1385225 187666
Reviewed Jan. 27, 2011

"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.]"

Jo Bob User ID: 4709419 108115
Reviewed Jan. 23, 2011

"Excellent! I doubled the cumin for extra flavor, and substituted low fat cheddar and a can of diced green chiles for the pepper jack. I had some leftover chicken, and threw that in, although it would be just as good without the chicken."

silly girl User ID: 5270321 168128
Reviewed Jan. 18, 2011

"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!"

wieter User ID: 4183741 173258
Reviewed Jan. 14, 2011

"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."

mlworden User ID: 3943617 185066
Reviewed Jan. 12, 2011

"I was out of salsa, so I substituted picante sauce. I chose to omit the cheese and the stuffed peppers were still great !"

Waterloo User ID: 97679 211271
Reviewed Nov. 15, 2010

"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."

cborngrebe User ID: 338556 173257
Reviewed Jul. 14, 2010

"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."

Michell408 User ID: 1234062 108113
Reviewed Mar. 15, 2010

"Fabulous! One of my favorite meatless meals. easy to pare down to one serving, too."

KarenLiz User ID: 2217422 108111
Reviewed Jan. 23, 2010

"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."

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