Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

We like to go 'meatless' once in awhile. The flavorful combination of ingredients in the stuffing is so hearty, you won't be asking "where's the beef?"

Ingredients Nutrition

Directions

  1. In a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheddar cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well.
  2. Fill each pepper with about 1 cup of the vegetable mixture.
  3. Place in a 5 quart slow cooker.
  4. Cover and cook on low for 8 hours.
  5. Sprinkle with remaining cheese.
  6. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.

Reviews

(3)
Most Helpful

This was good, but I think it definitely needs some more flavors to balance out all those tomatoes! I threw in some cumin and extra salt before cooking, but at the table we ended up adding garlic powder and more salt. Maybe we just like things extra spicy? I followed Doreen's advice and boiled and baked the peppers--worked nicely!

smellyvegetarian August 01, 2007

I also made these in the oven for a huge house of college students. They were all very skeptical about the "vegetarian" part, but they wolfed them down and asked for more! I followed with the Harvest Crumb Pear Pie from this site for dessert and had a very happy frat house on my hands.

HillaryDVM January 21, 2007

These stuffed peppers were very good! Instead of making them in a crockpot, I made them in the oven. After I washed, cored and seeded the peppers, I placed them, uncovered, in boiling water for 5 minutes, drained them, and sprinkled the insides with salt. Then I stuffed them and baked them, covered, in a 350 degree oven for 35 min. Yum!!!!

Doreen in CA January 03, 2005

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