Slow Cooker Black Bean and Rice Stuffed Bell Peppers
Tender bell peppers filled with a hearty mixture of black beans, pepper jack cheese, salsa, and rice, slow-cooked until perfectly tender. This hands-off comfort meal delivers bold southwestern flavors with minimal prep work. The converted rice cooks directly in the filling, absorbing all the savory seasonings while the peppers become melt-in-your-mouth soft. Perfect for busy weeknights when you want a nutritious, satisfying dinner waiting when you get home.
Ingredients
Instructions
- 1
Cut tops off peppers and remove membranes and seeds
- 2
Chop onion and rinse and drain black beans
- 3
Mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin in large bowl
- 4
Spoon mixture into pepper cavities
- 5
Place stuffed peppers in cooking spray-coated 5-quart slow cooker
- 6
Cook covered on low until peppers are tender and filling is heated through
Tips
Use converted rice rather than regular rice as it holds up better during the long cooking time and absorbs flavors without becoming mushy
Choose peppers that can stand upright on their own by trimming a small slice from the bottom if needed, being careful not to create holes
Good to Know
Refrigerate leftovers up to 3 days in covered container
Stuff peppers up to 1 day ahead, refrigerate, add 30 minutes to cooking time
Serve hot with sour cream, avocado slices, or fresh cilantro
Common Mistakes
Use converted rice to avoid mushy texture from long cooking time
Coat slow cooker with cooking spray to prevent sticking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular white rice instead of converted rice?
Regular rice may become mushy during the long cooking time. Converted rice holds its texture better, but if using regular rice, reduce cooking time to 2-3 hours.
What if my peppers don't stand upright in the slow cooker?
Trim a thin slice from the bottom to create a flat base, being careful not to cut through. You can also nestle them against each other for support.
How long will these keep in the refrigerator?
Cooked stuffed peppers will keep in the refrigerator for up to 3 days in a covered container. Reheat in microwave or oven until heated through.