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Prep time: 15 mins | Cook time: 4 hrs 15 mins | Total time: 4 hrs 30 mins | Yield: 6 SERVINGS

I love slow cooker recipes. I have a list of my favorites, and these slow cooker stuffed peppers are on top of my list. It’s jam-packed with amazing flavors, super easy to whip up, and does not require too much effort. These stuffed peppers are loaded with protein, and fiber, and very hearty! Enjoy this with drizzles of sour cream and some extra salsa. Do not forget the guacamole!


1 1/2 c. cooked brown rice

1 lb. lean ground beef

1 1/2 c. shredded cheddar cheese, divided

1 c. corn kernels, frozen, canned, or roasted

1 (15 oz) can of black beans, drained and rinsed

1 c. salsa, homemade or store-bought

1 tsp cumin

2 tbsp chopped fresh cilantro leaves

6 bell peppers, tops cut, stemmed, and seeded

1/2 tsp chili powder, or more to taste


2 tbsp sour cream, optional

Kosher salt and freshly ground black pepper, to taste


Step 1: Using a nonstick spray, lightly coat the inside of a 6-quart slow cooker.

Step 2: Place the beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin, chili powder, salt, and pepper in a large bowl. Mix well until combined. Into each bell pepper cavity, spoon the filling. Then, place the pepper into the prepared slow cooker.

Step 3: Put the lid on and set to cook the stuffed peppers for 3 to 4 hours on low or 2 to 3 hours on high or until the peppers have softened and the beef is completely cooked.

Step 4: Remove the cover and sprinkle on top the rest of the half cup cheese. Replace the lid and continue to cook for another 10 to 15 minutes on low or until the cheese has melted.

Step 5: Serve the stuffed peppers right away. If desired, drizzle the stuffed peppers with sour cream. Enjoy!


It is not required to use cooked ground beef.

Feel free to substitute white rice or quinoa.


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