Slow Cooker Rice, Bean, and Veggie Stuffed Peppers (Meatless)

By Renee's Kitchen Adventures

Slow Cooker Rice and Bean Stuffed Peppers

Sweet red bell peppers stuffed with brown rice, beans, veggies and cheese and baked in a slow cooker for an easy meatless meal option the whole family will enjoy


  • 3 Large sweet red bell peppers
  • 2 cups cooked brown rice
  • 1 cup canned corn, drained (I used fire roasted)
  • 1 small onion, diced
  • 2 green onion, sliced
  • 1 cup canned beans ( you can use any kind you like), rinsed and drained
  • 1 - 10.75 oz. can of diced tomatoes with green chilies (mild or hot)
  • 1 tsp. garlic powder
  • 1 1/4 cup 2% shredded Mexican blend cheese
  • salt and pepper, to taste
  • 1 - 10 oz. can condensed tomato soup
  • chopped cilantro, for garnish, if desired


  1. Spray the crock of a 5 quart or bigger oval slow cooker with cooking spray.
  2. Prepare the peppers, by halving them lengthwise and removing seeds, stem and ribs. Place in slow cooker crock with insides up. Sprinkle with salt and pepper.
  3. In a large bowl, combine the rice, corn, beans, onion, green onion, and garlic powder. Open the canned tomatoes, and drain off liquid but reserve it for later. Add the tomatoes to the rice mixture and stir to combine. Test for salt and pepper and add as desired. Mix in the shredded cheese, reserving a couple of TBS for the topping, if desired.
  4. Spoon rice/bean/cheese mixture into each pepper half. (About a 1/2 cup per pepper half)
  5. Combine the reserved juice from the canned tomatoes with the condensed tomato soup.
  6. Spoon the tomato soup mixture on top of the peppers. Cover and cook on HIGH for 3 1/2 to 4 hours. Peppers are done when they are fork tender.
  7. Place a little cheese on top of each pepper half and close the lid for about 5 minutes to melt the cheese. Remove the peppers to serving plate and sprinkle with chopped cilantro, if desired.

Yield: 6 stuffed pepper halves

Prep Time: 00 hrs. 10 mins.

Cook time: 04 hrs. 00 mins.

Total time: 4 hrs. 10 mins.

Tags: slow cooker, crock pot, peppers, stuffed peppers, rice, meatless, dinner

Servings - 6   Serving Size - 1 pepper half with filling and sauce  

Points Plus per Serving - 7 Points+

Calories - 271.8,   Total Fat - .5.5g,   Carb. - 43.2g,   Protein - 12.6g,   Fiber - 6.7g