Everyone needs a good Stuffed Bell Pepper recipe, so this happens to be mine.

I have tweaked it and made it my own over the years. The best part is that it is so easy and versatile that you can really mix and match ingredients each time depending on your mood and the contents of your cupboard.

One thing that I do keep consistent in this dish is going meatless. I am not a vegetarian and I have heard from others that meat is an excellent addition. But for us, the spicy-ness of the dish already intensifies the flavor, so we just go with the veggies, black beans and rice.

Last weekend, I got to stock up on some fresh veggies and spend the morning at one of my favorite places in Kansas City…The City Market (aka KC River Market). So (of course) I stocked up on fresh bell peppers , bought some of my favorite artisan pasta, and then spent the rest of the morning practicing my photography. I love the area, especially on Saturday mornings because there are so many interesting foods, fun shops, stunning colors, and friendly people.

On another note, we are now traveling across part of the midwest/eastern US to visit family and have a little fun. I hope to share my adventures soon…but must admit there might be a slight lack in the blogging for about a week as we make our way around a few states (and countries…Canada!). :)

Vegetarian Stuffed Bell Peppers

CROCK POT RECIPE

Ingredients:

  • 4 bell peppers (we used green, yellow, & red)
  • 1 (15 oz) can of black beans, drained and rinsed
  • 1/2 cup shredded mexican cheese blend
  • 1 cup salsa
  • 1/2 cup uncooked long grain rice
  • 1 (4 oz) can chopped green chilis
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup hot sauce (cholula or franks)
  • optional: 1/2 cup frozen corn

Method:

  1. Wash each bell pepper well and then carefully cut the tops off each bell pepper. Remove the seeds and membrane from the pepper while leaving the pepper whole.
  2. In a large mixing bowl, mix together the rest of the ingredients: black beans, cheese, salsa, rice, green chilis, chili powder, cumin, hot sauce, and corn (if using).
  3. With a spoon, fill each bell pepper to the brim with the black bean mixture. Place each filled bell pepper into a medium to large sized crock pot and cover. Cook on low for 4 to 6 hours. Serve with hot sauce, salsa, sour cream or your favorite garnish. (I think some Black Bean & Corn Salad would be really yummy as a side dish)

13 Responses to “Vegetarian Stuffed Bell Peppers”

  1. Love this as a vegetarian dish, Megan! It sounds wonderful and your pictures from the city market look great! It’s one of my favorite places this time of year! :)

  2. cindy knight says:

    I have never tried beans in my stuffed peppers, nor cooked them in a slow cooker before. I usually cook my stuffed peppers in the oven, just long enough to heat the insides as I like a crunchier texture for my peppers, however, with summer here I will give your recipe a try…the slow cooker will keep the heat down in the kitchen. Have fun on your travels!

  3. This looks great! In Egypt, we never stuff our bell peppers with meat–only rice…among other vegetables. It’s delicious :)

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  8. anne says:

    I made these. I added spinach and carrots to them and they were awesome! A great lenten meal too!

  9. [...] Here is the recipe I am using for Vegetarian Stuffed Peppers. [...]

  10. Kathy says:

    Loved this recipe. I added sauteed onion and garlic, chopped fresh spinach and carrots. I halved the green chili peppers. Cooked it in the oven for an hour at 350. My 16 year old daughter loved it (that is an accomplishment!).

  11. [...] Stuffed bell peppers….more here [...]

  12. Megan W. says:

    Kathy – I love your suggestions! I still love this dish and now I regularly make it with a little spinach and bake it for 1 hour at 350 for a little bit more crispness. Love it! Thanks so much for sharing. :)

  13. Carm says:

    Absolutely delicious! This is our favorite stuffed bell pepper recipe. Thank you for sharing!

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