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Vegetable-Stuffed Peppers

Rated as 3.29 out of 5 Stars

"'This recipe came with my slow cooker,' says Sandra Allen from Austin, Texas. She fills green peppers with a flavorful combination of cooked rice, kidney beans, corn and onions. 'I like to fix meatless main dishes for a change of pace. This one has become a monthly mainstay for my family."
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8 h 25 m servings
Original recipe yields 6 servings


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  1. In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup of the vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.
  2. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.


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As written, this recipe is a 1, 8 hours was WAY too long, the peppers came out mushy. Instead of 8 hours, 2-3 hours is perfect, that way the peppers are still firm.

I omitted the cheese on this dish to make a vegan/vegetarian, gluten free and dairy free potluck lunch dish. It was so yummy and the aroma whilst it was cooking was heavenly. Totally drool-worth...

I put the mixture directly into the slow-cooker & then when i stuffed the peppers right before serving and baked them for 20 min. (350) Served them at a birthday party, everyone liked it. =o)