Slow cooker stuffed bell peppers

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I love stuffed peppers but I always ended up with slightly crunchy peppers when I baked them in the oven and it just wasn’t working for me.

This slow cooker version allows for a much more tender pepper while still holding everything together for a delicious – and beautiful – dinner. Plus, it’s hands off and you can go about your business while these cook.

You just want to take the top of your red pepper and hollow it out.

Then mix together your pre-cooked chicken, corn, black beans and seasonings. When your brown rice is ready, add that in and mix everything together.

The recipe is for two peppers, but it’s easily doubled – or tripled – if you want to serve 4 or 6.

You may have extra of your filling – throw it in a wrap with some lettuce, maybe a bit of salsa or Greek yogurt and call that lunch tomorrow. Yum!

Served here with my super simple spinach salad.

Slow cooker stuffed bell peppers

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Prep Time 20 minutes Cook Time 5 hours, 30 minutes Total Time 5 hours 50 minutes

Serves 2 servings     adjust servings

These easy slow cooker bell peppers turn out beautifully.

Ingredients

• 1/2 cup brown rice
• 2 red bell peppers
• 1/2 can black beans
• 1/3 cup corn (I use frozen)
• 1 small grilled chicken breast, small diced
• 1 teaspoon chili powder
• 1 scant teaspoon cumin
• 3/4 teaspoon kosher salt
• Optional toppings: shredded cheese, Greek yogurt (or sour cream), salsa, chopped cilantro, sliced avocado, sliced black olives.

Instructions

1. Cook brown rice.
2. Prepare the peppers. If yours aren’t standing pretty, slice a very thin layer off the bottom to get them straight and upright.
3. Next, slice the very top off the peppers. Clean out the seeds and ribs from inside the peppers and discard.
4. Mix together black beans, corn, chicken and spices.
5. When the rice is finished, add it to the bean mixture and combine thoroughly.
6. Stuff the peppers with the mixture.
7. Place the peppers in the slow cooker and cook on high for 4 hours.
8. Remove, top with your favorite toppings and serve!

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 417kcal Calories from fat 40
% Daily Value
Total Fat 4g	6%
Saturated Fat 1g	5%
Transfat 0g
Cholesterol 41mg	14%
Sodium 817mg	34%
Carbohydrate 67g	22%
Dietary Fiber 13g	52%
Sugars 7g
Protein 28g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Variations:
* Use quinoa instead of brown rice.
* Add some cayenne or red pepper flakes for a bit more heat.
* Mix some diced tomatoes in with the filling.