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Slow-Cooked Stuffed Peppers

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
  • Makes
    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


  • 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 until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.
Nutrition Facts
1 stuffed pepper: 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.

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  • Cynthia
    Dec 10, 2020

    This was amazing! It worried me a bit with the uncooked rice but it turned out perfect. Just enough spice for my gang. The crockpot is awesome because they fit in it snug so no worries about the peppers falling over. This will be on our regular rotation.

  • Adele
    Sep 1, 2020

    Meatless? Low-fat? High-fiber? Reasonably low-Cal? What's not to love? I haven't made it yet, but I love everything that goes into it, and I just bought a new slow cooker. I will increase the spices a bit, because we like really robust flavors. Has anyone thought of refried beans instead of black beans? For the first time out, I will do black beans. I will increase the spices a bit, because we like really robust flavors. Has anyone thought of refried beans instead of black beans? For the first time out, I will do black beans. Just wondering.

  • andrea7568
    Jun 7, 2020

    To the ladies who did not know what converted rice is, just use Uncle Ben's. It's a converted rice.

  • M1CAL
    Apr 12, 2020

    I have a question. The rice is not cooked before adding to the pepper stuffing? There is no liquid added when these are cooking. The rice will cook all the way by the time the peppers are done?

  • Krstos3
    Oct 30, 2018

    Delicious! Even my toddlers ate them!

  • Lourena
    Feb 25, 2018

    This is one of my favorite vegetarian dishes! My family loves it! So glad I discovered this dish! Thank you!

  • hbaseley
    Feb 8, 2018

    Good vegetarian dish! This was my first time trying a stuffed pepper. Given the pepper jack, salsa and seasonings I was worried this would be too spicy for my teens, but it wasn't at all (they did top with sour cream).I will probably increase the heat a bit next time. I used regular long grain white rice, since I was not sure what "converted" rice was. (Looked it up after I made it - it's quick cooking rice). I will use this next time or just cook longer with a little water (as other reviewers did). I will also try using reduced fat cheddar and adding either green chilies or jalapeno and possibly Rotel. Thanks for a new, easy to prepare, healthy recipe!

  • Sachin
    Dec 13, 2017

    Great recipe! Slow cooking is great but it can be made a lot healthier. Instead of a crockpot, I used MEC pure clay pot for this recipe. It cooked a lot faster and the flavor was all natural and enhanced. You should try that and I promise you'd never cook in a crockpot again.

  • Tracy
    Aug 16, 2017

    Absolutely delicious

  • knedz
    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.