This slow cooker vegetarian stuffed peppers recipe combines tender bell peppers with a flavorful filling of rice, black beans, and vegetables, all cooked low and slow for a delicious, hands-off dinner.
Using a slow cooker allows the flavors to meld beautifully while keeping the peppers tender without drying out the filling.
Perfect for a meatless Monday or any night you want a comforting and wholesome vegetarian main dish.
Why You’ll Love This Recipe
- Slow cooking gently softens the peppers while allowing the filling ingredients to absorb flavors and cook evenly without burning.
- The combination of rice and beans creates a satisfying texture and adds plant-based protein to make this dish filling.
- Using sautéed aromatics like onion and garlic before slow cooking enhances the depth of flavor without extra effort during the slow cook phase.
Slow Cooker Vegetarian Stuffed Peppers
Enjoy a nutritious and hearty meal with these slow cooker vegetarian stuffed peppers filled with rice, beans, and vegetables, slowly cooked to perfection.
- Prep time
- 15 minutes
- Cook time
- 270 minutes
- Servings
- 4
- Yield
- 4 stuffed bell peppers
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (about 195g)
- 1 cup canned black beans, drained and rinsed (about 170g)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned, about 240g)
- 1 cup shredded cheese (cheddar or mozzarella), divided (about 113g)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
- Prepare the Peppers Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set aside.
- Make the Filling Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat.
- Combine Filling Ingredients In a large bowl, mix the cooked rice, black beans, sautéed onion and garlic, diced tomatoes, half of the shredded cheese, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine.
- Stuff the Peppers Fill each hollowed pepper with the rice and bean mixture, pressing down lightly to pack it in. Place the stuffed peppers upright in the slow cooker.
- Cook Cover and cook on low for 4 to 5 hours, or until the peppers are tender and the filling is heated through. Check for doneness at 4 hours to avoid overcooking.
- Add Cheese and Finish About 15 minutes before serving, sprinkle the remaining shredded cheese on top of each pepper. Cover and continue cooking until the cheese melts.
- Serve Carefully remove the stuffed peppers from the slow cooker. Garnish with chopped fresh cilantro or parsley if desired and serve warm.
Helpful Tips
- Use any color bell peppers you prefer; red and yellow are sweeter, while green peppers have a slightly more bitter edge.
- To save time, use pre-cooked or leftover rice in the filling.
- Make sure to drain and rinse canned beans to remove excess sodium and preserve flavor balance.
- For a vegan version, omit cheese or use a plant-based cheese alternative.
Storage and Make-Ahead
Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or in a covered baking dish in a 350°F (175°C) oven until heated through.
Do not freeze stuffed peppers as the texture of the peppers may become mushy upon thawing.
Frequently Asked Questions
Can I prepare the peppers ahead of time?
Yes, you can prepare and stuff the peppers in advance, then cover and refrigerate them until ready to slow cook. Add additional cooking time if cooking directly from the fridge.
What type of rice works best?
Long grain white or brown rice both work well. Use cooked rice to ensure the filling cooks evenly without overcooking the peppers.
Do I need to add liquid to the slow cooker?
No extra liquid is necessary because the diced tomatoes and the moisture from the peppers provide enough liquid for slow cooking.
How do I store leftovers safely?
Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container. Reheat to an internal temperature of 165°F (74°C) before eating.
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