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Crockpot Stuffed Peppers


Stuffed peppers with cheese, rice, corn, tomatoes, and other vegetables.


  • 1 can (11 to 15 ounces) regular kernel corn or Mexican corn with peppers, drained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 cup chunky salsa
  • 1/4 cup chopped onions
  • 1 1/2 cups cooked rice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded Mexican cheese blend, divided, or use Cheddar or Monterey Jack
  • 6 large green bell peppers, tops removed, seeded


In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers. Stuff peppers with mixture. Arrange bell peppers in slow cooker, stacking a few on top if necessary. Cover and cook on low for 6 to 8 hours. Sprinkle with remaining 1/4 cup cheese about 20 minutes before done. Makes 6 servings.

More Stuffed Peppers
Stuffed Peppers with Salsa
Stuffed Peppers with Ground Beef
Stuffed Peppers with Tuna and Rice
Stuffed Peppers with Chicken
Stuffed Peppers Casserole
Ground Beef Stuffed Peppers
Rice and Cheese Stuffed Peppers
Stuffed Peppers with Rice
Creole Stuffed Peppers
Stuffed Peppers with Ground Beef and Corn
Ness's Crockpot Stuffed Peppers
Slow Cooker Stuffed Peppers

Main Dish Casseroles
Ground Beef Recipes

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