Stuffed peppers have always felt like a warm hug on a plate — and this veggie-packed, slow cooker version brings all that comfort with none of the stress. These are filled with a flavorful mixture of rice, beans, veggies, and seasonings, then slow-cooked until perfectly tender and topped with melty cheese (or your favorite plant-based version).

Whether you’re feeding a crowd or prepping lunches for the week, these are hearty, satisfying, and totally flexible.

Ingredients (serves 4–6):

• 4–6 large bell peppers (any color), tops sliced off and seeds removed

• 1 cup cooked rice (brown, white, or cauliflower rice)

• 1 (15 oz) can black beans, drained and rinsed

• 1/2 cup corn (fresh, frozen, or canned)

• 1 small zucchini, finely diced

• 1/2 small onion, finely diced

• 1/2 cup salsa

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• Salt and pepper to taste

• 1 cup shredded cheddar or Mexican cheese blend (or plant-based cheese)

• Optional: chopped cilantro, avocado, or hot sauce for serving

Instructions:

1. Mix the filling: In a large bowl, combine rice, beans, corn, zucchini, onion, salsa, and spices. Mix well. Stir in half the cheese.

2. Stuff the peppers: Fill each bell pepper with the mixture, packing it tightly.

3. Add to slow cooker: Arrange stuffed peppers upright in the crockpot. Add 1/4 cup water or broth to the bottom of the cooker.

4. Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until peppers are tender.

5. Top with cheese: Sprinkle remaining cheese on top of each pepper during the last 15 minutes of cooking. Cover until melted.

6. Serve: Garnish with cilantro, avocado, or your favorite toppings and enjoy warm.

Sarah’s Tips & Swaps:

• Low carb tip: Use cauliflower rice instead of regular rice.

• Add protein: Stir in chopped walnuts, quinoa, or lentils for an extra boost.

• Make ahead: Prep the filling and stuff the peppers the night before. Just pop them in the slow cooker in the morning.

• No cheese? Skip it or use a sprinkle of nutritional yeast for a savory finish.

Flavorful Conclusion:

These veggie-stuffed peppers are warm, flavorful, and so easy to love — the kind of plant-based comfort food that’s satisfying without being heavy. Plus, the slow cooker makes them practically effortless. Add them to your weekly lineup and thank yourself later.

Nutrition (Per Serving – makes 6):

• Calories: 280

• Protein: 10g

• Carbohydrates: 34g

• Fat: 11g

• Fiber: 8g

• Sugar: 6g

• Sodium: 430mg