Slow Cooker Stuffed Peppers

14 375 448
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 6
Slow Cooker Stuffed Peppers
Health Rating


454 gm Beef, ground, extra lean
1 can (15oz) Black beans, canned (drained, rinsed)
1 dash Black pepper
1 1/2 cup, shredded Cheddar cheese (divided)
1/2 tsp Chili powder
2 tbsp Cilantro (coriander) (chopped)
1 tsp Cumin
1 cup Frozen yellow corn kernels
1 pinch Kosher salt
3 medium pepper(s) Red bell pepper (stemmed, seeded)
1 cup Salsa, ready-to-serve
6 tbsp Sour cream, fat free (optional)
1 1/2 cup White rice, long-grain, parboiled, cooked (rice of choice)
3 medium pepper(s) Yellow bell pepper (stemmed, seeded)


Lightly coat the inside of a 6-qt slow cooker with nonstick spray.

In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.

Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.

Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.

Serve immediately, drizzled with sour cream, if desired.


Nutrition Facts

Per Portion

Calories 448
Calories from fat 150
Calories from saturated fat 80
Total Fat 16.7 g
Saturated Fat 8.8 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.5 g
Cholesterol 73 mg
Sodium 864 mg
Potassium 963 mg
Total Carbohydrate 42 g
Dietary Fiber 8.1 g
Sugars 5.2 g
Protein 32 g

Dietary servings

Per Portion

Grain 0.5
Meat 0.8
Meat Alternative 0.4
Milk Alternative 0.9
Vegetables 2.8

Energy sources

Recipe from: