Stuffed peppers are one of those dishes that look fancy but are secretly simple — especially when made in the slow cooker. These crockpot stuffed peppers are hearty, wholesome, and bursting with flavor. Each pepper is filled with a savory mix of rice, beans, and veggies, then slow-cooked until tender and delicious.
Perfect for weeknight dinners, meal prep, or impressing guests with minimal effort, this dish proves that comfort food can also be vibrant and nourishing.
💡 Why This Recipe Works
- Effortless cooking. Just stuff, set, and let the crockpot handle the rest.
- Nutrient-packed. Full of fiber, protein, and vegetables.
- Flavorful & customizable. Works with different fillings — rice, quinoa, beans, or even lentils.
- Great for leftovers. Reheats beautifully for easy meals throughout the week.
🛒 Ingredients
(Serves 6 peppers)
Base Ingredients
- 6 large bell peppers (any color), tops sliced off and seeds removed
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (15 oz / 425 g) black beans, rinsed and drained
- 1 can (14 oz / 400 g) diced tomatoes, drained
- 1 medium onion, diced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Cooking Liquid
- 1 can (15 oz / 425 g) tomato sauce
- ½ cup vegetable broth
Optional Add-Ins
- ½ cup vegan cheese shreds (for topping)
- ½ cup zucchini or mushrooms, diced (extra veggies)
- 1 teaspoon soy sauce or tamari (umami boost)
Garnishes
- Fresh cilantro or parsley
- Avocado slices
- Lime wedges
👩🍳 Step-by-Step Instructions
1. Prep the peppers
Slice tops off bell peppers, remove seeds and membranes, and set aside.
2. Make the filling
In a large bowl, combine cooked rice, black beans, diced tomatoes, onion, corn, and all spices. Mix well to form the stuffing.
3. Fill the peppers
Stuff each pepper generously with the filling.
4. Arrange in the crockpot
Pour tomato sauce and broth into the bottom of the crockpot. Place stuffed peppers upright into the sauce.
5. Cook
- Low heat: 6–7 hours
- High heat: 3–4 hours
Cook until peppers are tender but not falling apart.
6. Optional topping
In the last 15 minutes of cooking, sprinkle vegan cheese on top of peppers and cover until melted.
7. Serve
Carefully remove peppers, spoon sauce over the top, and garnish with herbs, avocado, or lime.
🔑 Tips for Best Results
- Choose sturdy peppers. Red, yellow, or green work, but larger peppers hold more filling.
- Don’t overfill. Leave a little space at the top so the filling can expand.
- For extra flavor, sauté onions and spices before mixing into the filling.
- Prevent sogginess. Drain canned tomatoes well before adding to filling.
- Make it ahead. Assemble stuffed peppers the night before and refrigerate until ready to cook.
🌟 Variations to Try
- Mediterranean Style: Use couscous, chickpeas, olives, and oregano in the filling.
- Mexican-Inspired: Add salsa, jalapeños, and top with guacamole.
- Italian Twist: Use quinoa, spinach, marinara sauce, and top with vegan mozzarella.
- Protein Boost: Add lentils, tofu crumbles, or tempeh for extra substance.
🍽 Storage & Meal Prep
- Refrigerator: Keeps well for up to 4 days in airtight containers.
- Freezer: Freeze individually wrapped peppers for up to 3 months.
- Reheating: Microwave or warm in oven/crockpot with a splash of broth or sauce.
✨ With their colorful presentation and hearty filling, these crockpot stuffed peppers are an easy, make-ahead dinner that feels comforting yet fresh. They’ll quickly become a family favorite.
