Bean-and-Rice-Stuffed Peppers


With only five ingredients, these hearty stuffed peppers assemble in a snap. Team them with corn bread or whole wheat rolls and dinner's done!

Bean-and-Rice-Stuffed Peppers
Photo: Blaine Moats
Prep Time:
15 mins
Cook Time:
6 hrs
Total Time:
6 hrs 15 mins


  • 4 medium green, red, and/or yellow sweet peppers

  • 1 15 ounce can chili beans with chili gravy

  • 1 cup cooked converted rice

  • 4 ounce Monterey Jack cheese, shredded (1 cup)

  • 1 15 ounce can tomato sauce


  1. Remove tops, membranes, and seeds from peppers. In a medium bowl, stir together chili beans with chili gravy, rice, and 1/2 cup of the cheese; spoon into peppers. Pour tomato sauce into the bottom of a 5- or 6-quart slow cooker. Place peppers, filled sides up, in slow cooker.

  2. Cover; cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.

  3. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (per serving)

332 Calories
12g Fat
42g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 332
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 918mg 40%
Total Carbohydrate 42g 15%
Protein 16g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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