Crockpot Vegetarian Stuffed Peppers

Crockpot Vegetarian Stuffed Bell Peppers make a classic dish with a Tex-Mex twist even easier, and you can prepare everything the night before to save time in the morning. The filling freezes well, so if you’d like you can double the filling recipe and stock your freezer.
Green bell pepper on a white plate filled with rice, kidney beans, diced tomatoes, corn, and cheese beside another bell pepper all in front of a red background

Green bell pepper on a white plate filled with rice, kidney beans, diced tomatoes, corn, and cheese beside another bell pepper all in front of a red background

Crockpot Vegetarian Stuffed Peppers

Course: Main Dish
Cuisine: Tex-Mex
Servings: 6 stuffed peppers
Calories per Serving: 391
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0 from 0 votes
Prep Time: 10 mins
Cook Time: 8 hrs
Crockpot Vegetarian Stuffed Bell Peppers make a classic dish with a Tex-Mex twist even easier, and you can prepare everything the night before to save time in the morning. The filling freezes well, so if you’d like you can double the filling recipe and stock your freezer.

Ingredients

  • 15 oz red kidney beans, drained and rinsed
  • 12 oz frozen corn, thawed
  • 14.5 oz diced tomatoes
  • ¼ cup salsa
  • ¼ cup onion, chopped
  • 1 ½ cups cooked rice
  • 1 tsp Worcestershire sauce
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • 2 cups cheddar cheese, shredded
  • 6 medium green bell peppers, seeded and tops removed

Instructions

  • In a large mixing bowl, combine beans, corn, tomatoes, salsa, onion, cooked rice, Worcestershire sauce, salt, pepper and 1 ¾ cups of cheese.
  • Stuff peppers with vegetable mixture. Place peppers in crockpot, cover, and cook on low 6-8 hours (high: 3-4 hours).
  • During the last 30 minutes of cooking time, sprinkle with remaining cheese and allow cheese to melt.

Notes

Swap out red bell peppers for a sweeter version of this dish.
The prep work for this dish can all be done the night before; just put the stuffed peppers into the crockpot in the morning, turn it on and go.
The filling for the stuffed bell peppers freezes well, so if you'd like you can double just the filling ingredients and freeze a batch for later. Label with "Stuffed Bell Pepper Filling: Thaw and stuff 6 seeded bell peppers with vegetable mixture. Place in crockpot, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt."
Recipe Author: Mary Ann Kelley

Green bell pepper on a white plate filled with rice, kidney beans, diced tomatoes, corn, and cheese with red background; text crockpot stuffed peppers Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking, she enjoys reading, researching genealogy, and traveling.

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