Slow Cooker Stuffed Peppers

It is always good to have a few recipes that you can whip up out of the pantry staples you already have on hand. It’s even better if those recipes also happen to be freezer friendly so that you can simply throw the ingredients together in a bag and freeze them for a later, busier day. And if the recipe happens to ALSO be a family favorite that your kids and husband just love? Well then quite frankly, that’s a recipe you just can’t live without.

These slow cooker  stuffed peppers literally come together in just minutes, including the time it takes to brown the vegetarian crumbles! (For a meaty version, use ground beef instead of vegetarian crumbles.)  I love them because they are not only packed with flavor, but low-carb and vegetarian friendly too!

Here is what you need:

Step 1:  Melt butter and brown vegetarian crumbles (or ground beef); drain beef if necessary and set aside.

Step 2: Finely chop onion and set aside. Wash peppers then cut and discard tops from peppers; remove seeds and set aside.

Step 3: Drain kidney & black beans, set aside.

Step 4: In large bowl, mix together beans, fire roasted tomatoes, tomato sauce, taco seasoning,onion, water, and rice.

Step 5: Stir in vegetarian crumbles (or ground beef).

Step 6: Spoon mixture into peppers and divide into 2 freezer bags (Be sure to label bags first). Freeze until needed.

Step 7: On cooking day place peppers in slow cooker coated with cooking spray. Add an inch of water to bottom of slow cooker or add small can of tomato sauce. Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated

5 from 1 vote

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Slow Cooker Vegetarian Stuffed Peppers

This recipe comes together so easy and is perfect answer for those busy weeknight meals.

Course Main Course

Cuisine American

Keyword Slow Cooker Vegetarian Stuffed Peppers

Prep Time 7 minutes

Cook Time 4 hours

Total Time 5 hours 27 minutes

Servings 8 people

Ingredients

• 2 packages vegetarian crumbles or 2 pounds ground beef
• 1 15 oz can kidney beans
• 1 15 oz can black beans
• 2 15 oz cans fire roasted diced tomatoes
• 1 8 oz can tomato sauce
• 1 packets chili seasoning
• 1 cup diced onion
• 2 tablespoons butter
• 2/3 cup uncooked converted long grain rice
• 1 cup water
• 12-14 green, red or yellow bell peppers
• 8 ounces sharp cheddar cheese shredded (cooking day only)

Instructions

1. Melt butter and brown vegetarian crumbles (or ground beef) ; drain beef if necessary and set aside.
2. Finely chop onion and set aside. Wash peppers then cut and discard tops from peppers; remove seeds and set aside.

3. Drain kidney & black beans, set aside.

4. In large bowl, mix together beans, fire roasted tomatoes, tomato sauce, chili seasoning, onion, water and rice.

5. Stir in vegetarian crumbles (or ground beef).
6. Spoon mixture into peppers and divide into 2 freezer bags (Be sure to label bags first). Freeze until needed.
7. On cooking day place peppers in slow cooker coated with cooking spray. Add an inch of water to bottom of slow cooker or add small can of tomato sauce. Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through.
8. Top stuffed peppers with shredded sharp cheddar cheese and corn muffins.

Recipe Notes

Oven cooking option: cook in oven safe pan covered with foil at 375 for 45-50 minutes.