Slow cooker stuffed bell peppers

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.


  • 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.


  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!
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