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Black Bean Stuffed Peppers

Total Time

Prep: 20 min. Cook: 4 hours 10 min.


4 servings

Mild Southwestern spices pep up this play on the classic meatless main dish. The colorful peppers and cheesy topping invite everyone at the table to dig in!


  • 1 each large green, sweet red, yellow and orange peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup uncooked converted rice
  • 1/2 cup chopped onion
  • 1/2 cup orange juice
  • 2 teaspoons chili powder
  • 1-1/4 cups shredded Monterey Jack cheese, divided


  1. Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker.
  2. Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted.

Nutrition Facts

1 stuffed pepper: 433 calories, 11g fat (7g saturated fat), 31mg cholesterol, 984mg sodium, 64g carbohydrate (14g sugars, 10g fiber), 21g protein.

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