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.
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
Instructions
- Cut the tops off the peppers and remove the seeds.
- 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.
- Spoon the filling into the hollowed-out peppers.
- Place the stuffed peppers in a 5-quart slow cooker that has been coated with cooking spray.
- Cover and cook on low for 3-4 hours, or until the peppers are tender and the filling is heated through.
- If desired, serve with reduced-fat sour cream for an extra creamy touch.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours in the slow cooker
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg
