Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

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2
15 min.
prep
375 min.
total
6 Servings

Great as a side or meatless main dish, these Slow Cooker Stuffed Peppers are full of flavor. Using cost-effective pantry items, fresh veggies and a slow cooker, this recipe will be on your short list of favorites.

Ingredients

  • 1 can (16 ounces) pinto beans, rinsed and drained
  • 1 cup uncooked white rice
  • 5 ounces Cotija cheese, cut into 1/4-inch cubes
  • 1 small onion, diced
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 jar (24 ounces) mild salsa, divided
  • 6 red or green bell peppers, tops cut off and hollowed out
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water
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COMBINE beans, rice, cheese, onion, 1 teaspoon bouillon and half the salsa in a large bowl. Spoon mixture into peppers, mounding if necessary. Place stuffed peppers into 5-quart slow cooker. Pour bouillon mixture around the peppers. Pour remaining salsa over peppers.



COOK on low for 6 to 8 hours until rice is tender. Top with additional Cotija cheese before serving, if desired.

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 340
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 1780mg (74% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 10g (38% of DV)
  • Sugars: 7g
  • Protein: 15g
  • Vitamin A: 15% of DV
  • Vitamin C: 160% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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