Southwestern Stuffed Peppers (courtesy of CrockPot recipe collection)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 266.7
  • Total Fat: 6.2 g
  • Cholesterol: 17.9 mg
  • Sodium: 321.1 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 11.6 g
  • Protein: 15.4 g


Crockpot recipe Crockpot recipe
Number of Servings: 5


    4 (but I can fit the mixture into 5) green bell peppers
    1 can (15 oz) black beans, rinsed & drained
    1 Cup (4 oz) shredded mozarella cheese
    3/4 Cup salsa
    1/2 Cup forzen corn
    1/3 Cup uncooked long-grain white rice (I use brown rice)
    1 tsp chili powder
    1/2 tsp ground cumin


1. Cut top of each bell pepper. Carelfully remove seeds and membrane, leaving pepper whole.

2. Combine beans, cheese, salsa, corn, rice, chili powder and cumin in med bowl. Spoon filling evenly into each pepper. Place peppers in 4.5 quart Crock Pot slow cooker.

3. Cover; cook on Low 4-6 hours.

Serving Size: 4-5

Number of Servings: 5

Recipe submitted by SparkPeople user MAMATWOGIRLS.