Crockpot Bell Peppers Stuffed with Salsa Rice and Beans Recipe

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Recipes.net Team Published May 19, 2020
Brent Hofacker | Flickr.com
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You choose whatever type of bell pepper you would like and stuff it with salsa rice and herbs and red kidney beans. This would be the perfect side dish for a Mexican type of main course.

How To Make Crockpot Bell Peppers Stuffed with Salsa Rice and Bean

A tasty side dish of stuffed bell peppers infused with Mexican flavors in the form of salsa rice and kidney beans, finished off in a crockpot.

  • 4 large bell peppers
  • 2 1/2 cup cooked white rice (or brown rice)
  • 1 1/2 cup red kidney (or one 15.5-ounce can, beans drained and rinsed, slow-cooked )
  • 1 cup tomato salsa
  • 3 scallions (chopped)
  • Salt
  • freshly ground black pepper
  • 1 can tomatoes (14.5-oz., crushed )
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1/2 tsp. sugar
  1. Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference.
  2. Slow Cooker Size: 5 1/2 to 6 qt.
  3. Cook Time: 4 hours and setting: low.
  4. Cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes.
  5. Arrange the peppers upright in a 5 1/2- to 6-qt. slow cooker.
  6. In a medium-size mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. Mix well.
  7. Fill the pepper cavities evenly with the rice mixture, packing it lightly.
  8. Replace the pepper tops.
  9. In the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste.
  10. Pour over and around the peppers in the slow cooker.
  11. Cover and cook on low for 4 hours, until the peppers are fork-tender but still hold their shape.
  12. Serve hot.

How To Make Crockpot Bell Peppers Stuffed with Salsa Rice and Bean

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A tasty side dish of stuffed bell peppers infused with Mexican flavors in the form of salsa rice and kidney beans, finished off in a crockpot.

Preparation Time: 15 mins
Cooking Time: 4 hrs
Total Time: 4 hrs 15 mins
Serves:
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Ingredients

  • 4 large bell peppers
  • 2 1/2 cup cooked white rice, or brown rice
  • 1 1/2 cup red kidney , or one 15.5-ounce can, beans drained and rinsed, slow-cooked
  • 1 cup tomato salsa
  • 3 scallions, chopped
  • Salt
  • freshly ground black pepper
  • 1 can tomatoes, 14.5-oz., crushed
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1/2 tsp. sugar

Instructions

  1. Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference.
  2. Slow Cooker Size: 5 1/2 to 6 qt.
  3. Cook Time: 4 hours and setting: low.
  4. Cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes.
  5. Arrange the peppers upright in a 5 1/2- to 6-qt. slow cooker.
  6. In a medium-size mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. Mix well.
  7. Fill the pepper cavities evenly with the rice mixture, packing it lightly.
  8. Replace the pepper tops.
  9. In the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste.
  10. Pour over and around the peppers in the slow cooker.
  11. Cover and cook on low for 4 hours, until the peppers are fork-tender but still hold their shape.
  12. Serve hot.
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Nutrition

  • Calcium: 77mg
  • Calories: 291kcal
  • Carbohydrates: 59g
  • Fat: 1g
  • Fiber: 10g
  • Iron: 4mg
  • Potassium: 869mg
  • Protein: 11g
  • Saturated Fat: 1g
  • Sodium: 470mg
  • Sugar: 11g
  • Vitamin A: 5537IU
  • Vitamin C: 213mg
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