Southwest Style Vegetable Stuffed Bell Peppers Crock Pot
Elevate your weeknight dinners with these irresistible Southwest Style Vegetable Stuffed Bell Peppers, made effortlessly in the crock pot! Bursting with hearty brown rice, protein-packed black beans, sweet corn, and zesty tomatoes, this recipe combines bold Southwestern spices like smoked paprika, cumin, and chili powder for a flavor-packed vegetarian dish. Each pepper is topped with gooey melted cheddar cheese and garnished with fresh cilantro and green onions, creating a stunning presentation that's as delicious as it is nutritious. Slow-cooked to tender perfection, this easy one-pot meal is ideal for busy families or meal preppers looking for a healthy and comforting dish that’s loaded with plant-based protein and fiber. Perfect as a standalone main course or alongside a light salad, these stuffed peppers are a must-try for any fan of Southwestern-inspired cuisine!
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Recipe Information
Ingredients
- 6 whole Bell peppers (any color)
- 1.5 cups Cooked brown rice
- 1 cups Black beans (canned, drained and rinsed)
- 1 cups Corn kernels (fresh, frozen, or canned)
- 0.75 cups Diced tomatoes (canned, drained)
- 1 cups Shredded cheddar cheese
- 0.25 cups Chopped cilantro
- 0.25 cups Chopped green onions
- 1 teaspoons Ground cumin
- 0.5 teaspoons Smoked paprika
- 1 teaspoons Chili powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 cups Vegetable broth
- 1 tablespoons Olive oil
Instructions
Slice the tops off the bell peppers and remove seeds and membranes. Set aside both the tops and hollowed peppers.
In a large mixing bowl, combine cooked brown rice, black beans, corn, diced tomatoes, 3/4 cup of shredded cheddar cheese, chopped cilantro, chopped green onions, ground cumin, smoked paprika, chili powder, salt, and ground black pepper. Mix well.
Stuff each bell pepper with the vegetable mixture, packing tightly but without overfilling.
Add vegetable broth to the bottom of the crock pot to help with steaming the peppers.
Place the stuffed peppers upright into the crock pot. If desired, place the tops of the bell peppers back on.
Drizzle olive oil over the peppers.
Cover and cook on low for 4-5 hours, or until the peppers are tender.
During the last 15 minutes of cooking, sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of each pepper. Cover and continue cooking until the cheese is melted.
Carefully remove the stuffed peppers from the crock pot and serve warm. Garnish with additional cilantro or green onions if desired.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 64.9 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1137 mg | 87% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4446 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
