Slow-Cooker Stuffed Peppers

Short Description
Slow-Cooker Stuffed Peppers are a hearty and healthy meal filled with black beans, cheese, and a flavorful mixture of spices. This easy recipe is perfect for busy days, allowing you to prepare a delicious dinner with minimal effort. Simply stuff the peppers, set the slow cooker, and let it do all the work.

Why You’ll Love This Recipe

These stuffed peppers are the perfect combination of savory, spicy, and cheesy. The black beans, corn, and rice provide a satisfying filling, while the pepper jack cheese melts perfectly to create a gooey and flavorful bite. The slow cooker makes this recipe incredibly easy, with minimal prep time and the ability to cook while you go about your day. Whether you’re looking for a quick weeknight dinner or a meal that can be prepared ahead of time, these stuffed peppers fit the bill!

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cut the tops off the peppers and remove the seeds.
2. In a large bowl, combine the black beans, shredded pepper jack cheese, salsa, chopped onion, frozen corn, uncooked rice, chili powder, and ground cumin. Mix well.
3. Spoon the filling into the hollowed-out peppers.
4. Place the stuffed peppers in a 5-quart slow cooker that has been coated with cooking spray.
5. Cover and cook on low for 3-4 hours, or until the peppers are tender and the filling is heated through.
6. If desired, serve with reduced-fat sour cream for an extra creamy touch.

Servings and Timing

• Servings: 4
• Total Time: 3.5 to 4.5 hours
• Prep Time: 10 minutes
• Cook Time: 3-4 hours in the slow cooker

Variations

• Different Protein: Swap the black beans for ground turkey, chicken, or beef for a meaty filling.
• Cheese Options: Use different cheeses, such as cheddar, mozzarella, or a mix, to change up the flavor.
• Vegan Version: Omit the cheese and sour cream, and use a dairy-free cheese option or simply enjoy the vegetable filling.
• Add Veggies: Include extra veggies like zucchini, diced tomatoes, or bell peppers for more flavor and nutrition.
• Spicy Kick: Add some chopped jalapeños or a pinch of red pepper flakes for an extra kick.

Storage/Reheating

• Storage: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: If you want to make this dish in advance, freeze the stuffed peppers after cooking, without the sour cream. They’ll keep for up to 2 months.
• Reheating: Reheat in the microwave or in a 350°F oven for 15-20 minutes, or until heated through.

FAQs

1. Can I use different types of peppers?

Yes, you can use green peppers, yellow peppers, or even mini bell peppers depending on your preference.

2. Can I make these stuffed peppers ahead of time?

Yes, you can prepare the peppers and the filling in advance, then store them in the fridge until you’re ready to cook. Simply place them in the slow cooker and cook when ready.

3. Can I use brown rice instead of white rice?

Yes, you can use brown rice, though it may require a slightly longer cooking time. Be sure to cook the rice partially before adding it to the filling.

4. How do I know when the peppers are done?

The peppers will be tender when pierced with a fork, and the filling should be hot throughout. If needed, cook for a little longer until the peppers soften to your liking.

5. Can I use canned corn instead of frozen?

Yes, canned corn can be used. Be sure to drain and rinse it before adding to the filling.

6. Can I use a different kind of cheese?

Absolutely! If pepper jack cheese isn’t available, cheddar, Monterey Jack, or even a Mexican blend cheese would be great alternatives.

7. Can I cook these on high heat instead of low?

Yes, you can cook these stuffed peppers on high for 2-3 hours if you need them done quicker.

8. Can I make this recipe in the oven?

Yes, you can bake the stuffed peppers in a 350°F oven for about 30 minutes, or until the peppers are tender and the filling is heated through.

9. Can I add beans other than black beans?

Yes, you can substitute black beans with kidney beans, pinto beans, or even chickpeas for a different flavor profile.

10. How do I serve the stuffed peppers?

Serve the stuffed peppers on their own, or pair them with a side salad, quinoa, or even some crusty bread for a complete meal.

Conclusion

Slow-Cooker Stuffed Peppers are a simple yet flavorful dish that’s perfect for busy nights when you want something hearty and satisfying. With a filling made of black beans, rice, cheese, and spices, these peppers are a great source of protein and fiber. The slow cooker does all the work, and the result is a tender, flavorful dish that’s perfect for any time of year. Top them off with sour cream for an added creamy finish, and enjoy a delicious meal!

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