For a satisfying dish with minimal prep, it doesn't get easier than these vegetarian stuffed peppers. Packed with rice, beans and Monterey Jack cheese, these peppers turn tender in the slow cooker.

Source: Diabetic Living Magazine


Credit: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke

Recipe Summary

30 mins
3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Remove tops, membranes and seeds from peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl, stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled-side up, in cooker.

  • Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 1/2 hours.

  • To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese.


Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

1 stuffed pepper
304 calories; protein 13.3g; carbohydrates 48.7g; dietary fiber 10g; sugars 17.2g; fat 5.7g; saturated fat 2.7g; cholesterol 15mg; vitamin a iu 740.6IU; vitamin c 114.1mg; folate 68.1mcg; calcium 205.2mg; iron 3.4mg; magnesium 22.8mg; potassium 283.4mg; sodium 523.3mg.

2 starch, 2 vegetable, 1/2 fat, 1/2 high-fat protein