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–+ servings

Slow Cooker Stuffed Bell Peppers

These Slow Cooker Stuffed Bell Peppers are tender, colorful, and packed with rice, pinto beans, corn, tomato, chipotle pepper, and warm Mexican-inspired spices. They cook gently in the slow cooker until the peppers are soft but still hold their shape.
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Prep Time:20 minutes
Cook Time:4 hours
Total Time:4 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Keyword: Crockpot Stuffed Peppers, Mexican Stuffed Peppers, Rice and Bean Stuffed Peppers, Slow Cooker Dinner, Slow Cooker Stuffed Bell Peppers, Stuffed Bell Peppers, Vegetarian Stuffed Peppers
Servings: 5 peppers
Calories: 265kcal

Equipment

  • Large skillet
  • Large mixing bowl
  • Cutting board
  • Chef’s knife
  • Spoon
  • Slow cooker
  • Tongs

Ingredients

Stuffed Peppers

  • 2 tsp olive oil
  • 1 medium yellow onion diced
  • 2 ribs celery sliced
  • 4 cloves garlic minced
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 1/2 tsp dried oregano
  • 2 cups cooked white rice cooled
  • 1 cup frozen corn kernels
  • 1 medium-large ripe tomato diced, about 1/2 lb
  • 1 can pinto beans rinsed and drained
  • 1 chipotle pepper in adobo minced
  • salt to taste
  • black pepper to taste
  • 5 large bell peppers choose peppers that can stand upright
  • 1/2 cup enchilada sauce plus more for serving if desired
  • shredded pepper jack cheese optional
  • 2 cups water for the slow cooker, enough to come about 1/2 inch up around the peppers

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the diced onion and sliced celery. Cook, stirring often, until the vegetables begin to brown, about 5 minutes.
  3. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  4. Remove the skillet from the heat and stir in the chili powder, cumin, and dried oregano.
  5. In a large bowl, combine the cooked white rice, pinto beans, corn, diced tomato, minced chipotle pepper, and the onion-celery mixture.
  6. Season the filling with salt and black pepper to taste, then stir until everything is evenly combined.
  7. Cut the tops off the bell peppers and remove the seeds and pith.
  8. Spoon the rice mixture into each pepper, packing it lightly so the peppers stay full but not tightly compressed.
  9. If using pepper jack cheese inside the peppers, fill each pepper halfway, add a little shredded cheese, then continue filling to the top. Do not add cheese on top yet.
  10. Place the stuffed bell peppers upright in the slow cooker.
  11. Pour water around the peppers until it reaches about 1/2 inch up the sides, being careful not to pour water into the peppers.
  12. Cover and cook on low for 3 1/2 to 4 hours, until the peppers are easily pierced with a fork but still hold their shape.
  13. If you prefer peppers with a little more bite, cook closer to 3 1/2 hours. For softer peppers, cook closer to 4 hours.
  14. During the last 15 minutes of cooking, add shredded pepper jack cheese on top if desired. Cover again and cook until melted.
  15. Remove the peppers from the slow cooker with tongs.
  16. Spoon 1 to 2 tablespoons of enchilada sauce over the top of each pepper and serve immediately, with extra enchilada sauce and optional cheese on the side.

Notes

Choose large bell peppers that can stand upright so they cook evenly in the slow cooker.
Pack the filling lightly rather than tightly. This keeps the rice and beans tender and helps the peppers hold their shape.
Be careful when adding water to the slow cooker. Pour it around the peppers, not inside them.
Cook closer to 3 1/2 hours if you like peppers with a little texture, or closer to 4 hours if you want them softer.
If adding cheese, place some inside the peppers before cooking and add cheese on top only during the last 15 minutes so it melts without overcooking.

Nutrition

Calories: 265kcal | Carbohydrates: 48g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 520mg | Potassium: 760mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2950IU | Vitamin C: 165mg | Calcium: 75mg | Iron: 3mg