Easy Southwestern Stuffed Peppers with Cheese (Slow Cooker)

Easy Slow Cooker Southwestern Stuffed Peppers with Cheese

Easy Southwestern Stuffed Peppers with Cheese (Slow Cooker)

Slow Cooker 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.

Servings per Recipe: 6 stuffed peppers

Calories per Serving: 391

Prep Time: 10

Cook Time: 8

Total Time: 8 10

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5 from 1 vote

Ingredients

15 ounces red kidney beans
12 ounces frozen corn
14.5 ounce can diced tomatoes
¼ cup salsa
¼ cup onion
1 ½ cups cooked rice
1 teaspoon A-1 or Worcestershire sauce
¼ teaspoon salt
½ teaspoon ground black pepper
1¾ cups shredded cheddar cheese, for filling
¼ cup shredded cheddar cheese, for topping
6 medium bell peppers, any color

Instructions

Remove tops, seeds, and membranes from 6 medium bell peppers.
Rinse and drain 15 ounces red kidney beans .
Thaw 12 ounces frozen corn.
In a large mixing bowl, combine beans, corn, 14.5 ounce can diced tomatoes, ¼ cup salsa, ¼ cup onion, 1 ½ cups cooked rice, 1 teaspoon A-1 or Worcestershire sauce, ¼ teaspoon salt, ½ teaspoon ground black pepper and 1¾ cups shredded cheddar cheese.
Stuff peppers with vegetable mixture. Place peppers in slow cooker, cover, and cook on low 6-8 hours (high: 3-4 hours).
During the last 30 minutes of cooking time, sprinkle with remaining ¼ cup shredded cheddar cheese and allow cheese to melt.

Notes

The prep work for this dish can all be done the night before; just put the stuffed peppers into the slow cooker 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 slow cooker, 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."

Nutrition