Easy Crock Pot Recipes – Stuffed Bell Peppers

Last night we had a simple dinner of beans, rice, chicken and shredded lettuce.  It was kind of like a taco, but without the tortilla {I forgot to thaw them in time}.  As I was staring at the leftovers in the refrigerator this morning trying to figure out what to make for dinner tonight, suddenly an idea came to me.  I would use the leftovers {plus some green peppers} to whip up some stuffed bell peppers in the crock pot.

Genius! I bet you didn’t know you could cook stuffed bell peppers in the crock pot did you?

Well you can.  Here is the recipe.


4 large bell peppers
2 cups cooked rice
1 cup leftover shredded chicken or taco meat {I used chicken}
1 cup corn kernels {I used frozen}
1 {15 oz} can S&W jalapeno flavored black beans, drained
3/4 cup salsa {Here is my homemade salsa recipe}
3/4 shredded cheese {cheddar is preferred, but I used mozzarella}
1/4 cup shredded cheese to sprinkle over the top of the peppers towards the end
1/2 cup water


Chop off the top of the bell pepper and remove the seeds and membranes.

In a large bowl, combined the chicken, rice, corn black beans, salsa and 3/4 cup of cheese and mix well, and stuff the bell peppers with the rice mixture.

Carefully place the bell peppers in a crock pot {you want them to fit nice and tight into the crock pot} if you have a large crock pot like I do than simply pack the peppers as close as you can and prop them up with a custard dish or two so they do not fall over.

Place 1/2 water into the bottom of the crock pot, put on the lid and cook for 4 hours on low.

Just prior to serving sprinkle 1/4 of cheese over the tops of the peppers, put the lid back on for an additional 5 -7 minutes so the cheese has time to melt.

Serve warm.

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  • Black portable travel bag included for ease on the go

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