Vegetarian Crockpot Stuffed Peppers Recipe
Introduction
This Vegetarian Crockpot Stuffed Peppers recipe is an easy and flavorful meal perfect for busy days. Filled with a savory mix of brown rice, black beans, and spices, these peppers are tender and delicious after slow cooking. It’s a satisfying vegetarian dinner that the whole family will enjoy.
Ingredients
- 2 cups cooked brown rice
- 1 cup diced red onion
- 1 15 oz can of black beans, drained
- 2 tablespoons cumin
- 1 tablespoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1.5 teaspoons smoked paprika
- juice of 1 lime
- 1 cup shredded Mexican cheese (plus more for topping)
- 4 large bell peppers
- 1/2 cup water
Instructions
- Step 1: Cook the brown rice according to package instructions until you have 2 cups ready.
- Step 2: In a large bowl, combine the cooked rice, diced red onion, drained black beans, lime juice, cumin, garlic powder, sea salt, smoked paprika, pepper, and 1 cup of shredded Mexican cheese. Stir well to mix.
- Step 3: Cut the tops off the bell peppers and carefully remove the seeds and ribs inside.
- Step 4: Place the hollowed peppers upright in the crockpot and evenly fill each with the rice and bean mixture.
- Step 5: Pour 1/2 cup of water into the bottom of the crockpot so the peppers sit in the water, helping them steam as they cook.
- Step 6: Cover and cook on high for 2 1/2 to 3 hours, until the peppers are tender and the filling is heated through.
- Step 7: About 10 minutes before serving, remove the lid and sprinkle additional cheese on top of each pepper. Replace the lid and allow the cheese to melt.
- Step 8: Serve warm, topped with your choice of hot sauce or salsa, a squeeze of fresh lime, sour cream, and tortilla chips for extra crunch.
Tips & Variations
- For added protein, mix in cooked quinoa or lentils with the rice and beans.
- Use different colored bell peppers for a vibrant presentation and slightly varied taste.
- If you prefer a vegan version, substitute the cheese with a plant-based alternative or nutritional yeast.
- Add chopped fresh cilantro or green onions to the filling for a fresh burst of flavor.
Storage
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To prevent sogginess, avoid reheating for too long.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe without a crockpot?
Yes, you can bake the stuffed peppers in a preheated 375°F oven covered with foil for about 45-60 minutes until tender. Add the extra cheese and bake uncovered for another 5-10 minutes to melt.
Can I use other types of rice for this recipe?
Absolutely. While brown rice adds nuttiness and fiber, white rice or even cauliflower rice can be used depending on your preference. Just adjust cooking times if preparing the rice yourself.
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Vegetarian Crockpot Stuffed Peppers Recipe
- Total Time: 2 hours 45 minutes
- Yield: 4 stuffed peppers (4 servings) 1x
- Diet: Vegetarian
Description
This Vegetarian Crockpot Stuffed Peppers recipe offers a hearty, flavorful, and nutritious meal combining brown rice, black beans, and Mexican spices, slow-cooked to perfection in bell peppers. It’s an easy, hands-off crockpot dish ideal for a cozy weeknight dinner or meal prep, topped with melted cheese and customizable accompaniments like salsa and sour cream.
Ingredients
Filling
- 2 cups cooked brown rice
- 1 cup diced red onion
- 1 (15 oz) can black beans, drained
- 2 tablespoons cumin
- 1 tablespoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1.5 teaspoons smoked paprika
- Juice of 1 lime
- 1 cup shredded Mexican cheese (plus additional for topping)
Peppers & Cooking
- 4 large bell peppers
- 1/2 cup water
Instructions
- Prepare the Rice: Cook 2 cups of brown rice according to package instructions until tender. Set aside to cool slightly.
- Make the Filling: In a large bowl, combine the cooked brown rice, diced red onion, drained black beans, lime juice, cumin, garlic powder, sea salt, smoked paprika, black pepper, and 1 cup of shredded Mexican cheese. Stir well to evenly distribute all ingredients.
- Prepare the Peppers: Cut the tops off the 4 large bell peppers, then remove all seeds and ribs inside to create a hollow cavity for stuffing.
- Stuff the Peppers: Place the hollowed bell peppers upright in the crockpot. Evenly fill each pepper with the prepared rice and bean mixture, packing gently to maximize filling.
- Add Water: Pour 1/2 cup of water into the bottom of the crockpot. This helps steam the peppers as they cook and keeps them moist.
- Cook: Cover and cook the stuffed peppers on high for 2.5 to 3 hours. The peppers should become tender while the filling melds the flavors.
- Melt Cheese Topping: About 10 minutes before the end of cooking, remove the crockpot lid and sprinkle additional shredded cheese on top of each pepper. Replace the lid and let the cheese melt until gooey and bubbly.
- Serve: Carefully remove the stuffed peppers from the crockpot. Serve hot, optionally topped with hot sauce or salsa, a squeeze of fresh lime juice, a dollop of sour cream, and tortilla chips for added texture and flavor.
Notes
- Use any color bell peppers for variety and preference.
- For a vegan version, substitute the cheese with a plant-based alternative or omit entirely.
- Adding a handful of chopped fresh cilantro to the filling can enhance freshness.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the microwave or oven.
- This recipe pairs well with a simple side salad or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: vegetarian stuffed peppers, crockpot stuffed peppers, slow cooker stuffed peppers, Mexican stuffed peppers, healthy stuffed peppers, brown rice stuffed peppers
