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5.0 from 30 votes

Slow Cooker Stuffed Peppers

Hearty, protein/fiber loaded peppers packed with so much flavor – and it’s all made in the crockpot. Easy and effortless!

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 30 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 1 pound lean ground beef*
  • 1 ½ cups cooked brown rice*
  • 1 ½ cups shredded cheddar cheese divided
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels frozen, canned or roasted
  • 1 cup salsa homemade or store-bought
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • ½ teaspoon chili powder or more to taste
  • Kosher salt and freshly ground black pepper to taste
  • 6 bell peppers tops cut, stemmed and seeded
  • 2 tablespoons sour cream optional

Instructions

    Cup of Yum
  1. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  2. In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
  3. Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
  4. Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
  5. Serve immediately, drizzled with sour cream, if desired.

Notes

  • *The ground beef does not have to be cooked prior to using.

    *White rice or quinoa can be substituted.

  • *The ground beef does not have to be cooked prior to using.
  • *White rice or quinoa can be substituted.