Slow Cooker Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with rice, black beans, corn, and cheese, simmered in a slow cooker with southwest spices. Hearty and satisfying with bold flavor. An easy, hands-off dinner that fills the kitchen with aromas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup brown or white rice
- 6 bell peppers (assorted colors or all one)
- 1 1/2 cups diced (cooked chicken breast (rotisserie chicken or grilled/roasted chicken))
- 1 15 oz can black beans, rinsed and drained
- 1 cup corn (frozen, thawed or fresh or from a can, drained)
- 2 cups shredded cheddar cheese (divided)
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- Shredded cheese (Greek yogurt (or sour cream), salsa, chopped fresh cilantro, sliced avocado, guacamole, fresh lime juice)
At a glance
PER SERVING · TIME 250M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h 30m
- Sodium
- 1552mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1174mg
- Calcium
- 584mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.