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
Scale
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
