Slow Cooker Stuffed Peppers

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 443.0
  • Total Fat: 14.2 g
  • Cholesterol: 39.5 mg
  • Sodium: 1,555.1 mg
  • Total Carbs: 64.4 g
  • Dietary Fiber: 13.1 g
  • Protein: 23.4 g

View full nutritional breakdown of Slow Cooker Stuffed Peppers calories by ingredient


easy, cheesy! easy, cheesy!
Number of Servings: 3


    3 large red bell peppers
    1/2 cup instant rice (try brown rice!)
    1 cup shredded cheddar
    1 cup salsa
    1 15-oz can black beans, rinsed and drained
    1 pinch red pepper flakes
    6 oz. salsa verde or green enchilada sauce


sodium content makes this an "occasional" dish at our house...


Cut tops off peppers, removing seeds & membranes. I often take a little off the bottom of each pepper so that it will stand in the crock. I also spray the crock with olive oil spray. In a medium sized bowl, stir together rice, cheddar, salsa, beans and red pepper flakes. After placing the peppers in the crock, stuff each with 1/3 of the mixture. Cook on high for 3-4 hours. Remove lid, top each pepper with equal parts of the salsa verde, cook for an additional 30-40 minutes. Serve.

Serving Size: 3 large stuffed peppers

Number of Servings: 3

Recipe submitted by SparkPeople user DTBEARD1985.