Slow-Cooked Stuffed Peppers Recipe

4.5 46 50
Slow-Cooked Stuffed Peppers Recipe
Slow-Cooked Stuffed Peppers Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Stuffed Peppers Recipe

Read Reviews
4.5 46 50
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours

Ingredients

  • 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

Directions

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.
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.
Originally published as Slow-Cooked Stuffed Peppers in Healthy Cooking December/January 2010, p43

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.

  • 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.
Originally published as Slow-Cooked Stuffed Peppers in Healthy Cooking December/January 2010, p43

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Reviews forSlow-Cooked Stuffed Peppers

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

"Absolutely delicious"

MY REVIEW
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."

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

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

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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

"Great flavor"

MY REVIEW
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."

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