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Slow Cooker Stuffed Bell Peppers

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Slow Cooker Stuffed Bell Peppers

4.5 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: brown rice, gluten-free, lowfat, slow cooker, stuffed bell peppers, vegetarian
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 369kcal


  • 1 cup brown rice, raw
  • 1 cup corn, frozen
  • 6 medium bell pepper, orange
  • 1 medium onion
  • 15 ounce black beans, canned
  • 1/2 cup spaghetti or marinara sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 ounce cheddar cheese
  • 1/3 cup water

Serve With

  • 2 cup pineapple


  • Cook rice as directed on package. Remove corn from freezer and allow to thaw.
  • Cut the tops off of the peppers, removing the seeds and ribs from the inside of each. Dice onion; drain and rinse beans.
  • In a mixing bowl, combine the marinara sauce, beans, corn, onion, rice, spices, and cheese. Mix well.
  • Stuff as much of the filling as possible into each of the cored peppers. Add the water to the slow cooker and carefully nestle the peppers into the pot.
  • Cover and cook on low for 5-6 hours or on high for 3-4 hours. The peppers will wilt a bit but should stay intact; be careful not to over-cook or they will be mushy. Carefully remove them with serving spoons.
  • Top with extra sauce if desired and serve with pineapple chunks on the side.
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Calories: 369kcal | Carbohydrates: 63g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 592mg | Fiber: 10g | Sugar: 10g

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