Forktionary

Bean And Rice Stuffed Red Bell Peppers Crock Pot Recipe

A vibrant and hearty vegetarian stuffed pepper recipe, perfect for a crowd-pleasing Father's Day dinner or any weeknight meal! This simple, make-ahead dish features tender red bell peppers filled with a flavorful mix of beans, rice, and chili, slow-cooked to perfection in your crock-pot. Customize it to your spice preference and enjoy a delicious, healthy meal the whole family will love.

Prep Time 20 mins
Cook Time 195 mins
Calories 158.1 kcal
Protein 14g
Rating 4.7 (6 Reviews)
Bean And Rice Stuffed Red Bell Peppers Crock Pot 91

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean And Rice Stuffed Red Bell Peppers Crock Pot

  • 6 large red bell peppers
  • 1 (15-ounce) can vegetarian chili
  • 1 cup cooked long-grain white rice
  • 0 Monterey Jack Cheese
  • 1 (28-ounce) can diced tomatoes
  • optional dollop sour cream
  • 1 (15-ounce) can kidney beans
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • optional dollop Greek yogurt

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How to Make Bean And Rice Stuffed Red Bell Peppers Crock Pot

  1. Preheat your crock-pot to low.
  2. Cut the tops off 6 large red bell peppers. Remove membranes and seeds, rinsing peppers thoroughly.
  3. In a large bowl, combine 1 cup cooked long-grain white rice, 1 (15-ounce) can of chili (vegetarian), 1 (15-ounce) can of kidney beans (drained and rinsed), 1/2 cup shredded cheddar cheese, 1/4 cup chopped onion, and 1/4 cup chopped cilantro. Mix well.
  4. Fill each red pepper with the rice and bean mixture.
  5. Pour 1 (28-ounce) can of diced tomatoes and their juice into the bottom of a 5-6 quart crock-pot.
  6. Place the stuffed peppers upright in the crock-pot, ensuring they are nestled within the tomato juice.
  7. Cover and cook on low for 5-6 hours, or on high for 3-4 hours, or until peppers are tender.
  8. Remove the peppers from the crock-pot and place them on a serving platter.
  9. Spoon some of the tomato sauce from the crock-pot over the peppers.
  10. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the peppers.
  11. Serve immediately with a dollop of sour cream or Greek yogurt (optional).

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

20g

Fat

18g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes American Healthy Vegetarian Summer Recipes Holiday Recipes Slow Cooker

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Main Dish Beans Rice Vegetables Mexican Easy Vegetarian Crock Pot Slow Cooker Dietary One Dish Meal Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Pasta Rice And Grains Peppers Equipment 4 Hours Or Less