Slow Cooker Stuffed Peppers
Slow cooker stuffed peppers with chicken, rice, black beans, corn and southwest seasonings are an easy, hands-off dinner with big flavor!
Yield: 4 -6 servings
Ingredients
- 1 cup brown or white rice
- 6 bell peppers, assorted colors or all one
- 1 ½ cups diced, cooked chicken breast (rotisserie chicken or grilled/roasted chicken)
- 1 15 oz can black beans, rinsed and drained
- 1 cup corn, frozen, thawed or fresh or from a can, drained
- 2 cups shredded cheddar cheese, divided
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
Optional toppings:
- Shredded cheese, Greek yogurt (or sour cream), salsa, chopped fresh cilantro, sliced avocado, guacamole, fresh lime juice
Instructions
- Cook rice according to package directions.
- Prep the peppers. Slice the very top off of each of the peppers. Clean out the seeds and ribs from inside the peppers and discard. If yours aren’t standing pretty and upright, also slice a very thin layer off the bottom to get them straight.
- In a small bowl, combine the chicken, beans, corn, 1 cup of cheese and the seasonings.
- Stuff all of the peppers and place in the insert of the slow cooker. Cook on high for 3-4 hours.
- Add the remaining cheese to the top of each pepper then cover the slow cooker and let sit on warm for another 5-7 minutes, until the cheese is melted.
- Serve with desired toppings and enjoy!
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Notes
Peppers: Feel free to use any color bell pepper you would like, or use a variety like I did here. The red are my favorite because of their sweetness, but any will work. It does help to make sure you get some large, fat peppers that are evenly sized and sit up well on their own.
Rice: Brown or white rice will work fine here. You could even try substituting some quinoa or another grain if you prefer.
Chicken: You need 1 ½ cups of cooked, chopped chicken for the recipe. That can be a rotisserie chicken from the store or some leftover grilled or roasted chicken. It’s also fine to use leftover shredded chicken if you have some on hand.
Beans: The recipe calls for black beans, but you could substitute pinto beans if you prefer.
Cheese: White cheddar cheese is our favorite, but you could use regular cheddar or substitute Monterey Jack or a Mexican blend cheese if you prefer.
Spicy: Like it spicy? Feel free to add some cayenne pepper or red pepper flakes to the filling mixture. You can also serve these peppers with hot sauce.
Make ahead: You can prep the peppers - get the tops cut off and the insides cleaned out - and store those in a covered container in the refrigerator. They should be good for a day or two. You can also mix and prep the filling - cook the rice and combine it with the chicken, beans, corn, cheese and seasonings. That’ll store in the refrigerator for several days too. And in fact, you can stuff the peppers as well and have them ready to just plop into your slow cooker when you’re ready. Store them upright in a covered container in the refrigerator.
Leftovers: Leftovers will keep, in a covered container, in the refrigerator for up to 3-4 days. The stuffed peppers don’t really stand up to reheating as is (they are soft and will slump over). What I do is dump the filling out onto my plate or in my bowl, then slice up the pepper and mix it all together. Reheat in the microwave, add your toppings and dig in! More like a deconstructed stuffed pepper.
Nutrition
Serving: 1stuffed pepper | Calories: 342kcal | Carbohydrates: 29g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 616mg | Fiber: 5g | Sugar: 4g
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