Easy & Cheesy Slow Cooker Southwestern Stuffed Peppers: A Vegetarian Delight
Imagine coming home to a savory, comforting aroma filling your kitchen, knowing that a delicious, hearty, and wholesome meal is ready and waiting. Our **Slow Cooker Southwestern Stuffed Peppers with Cheese** offer exactly that! These vibrant bell peppers are generously filled with a delightful blend of protein-rich beans, sweet corn, juicy tomatoes, fluffy rice, and a generous amount of melted cheddar cheese. Infused with zesty Southwestern flavors, these vegetarian stuffed peppers are not just incredibly flavorful but also remarkably simple to prepare, thanks to the magic of your slow cooker.
This recipe is designed for maximum convenience without compromising on taste. Whether you’re a seasoned chef or a beginner in the kitchen, these cheesy stuffed peppers are a guaranteed crowd-pleaser. They’re perfect for busy weeknights, meal prep, or simply when you crave a nourishing dish that practically cooks itself. Dive in to discover how easy it is to bring these delectable flavors to your dinner table!
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Watch How to Make It: Easy Southwestern Stuffed Peppers Video Guide
Sometimes, seeing is believing! Get a visual walkthrough of the entire process, from chopping your fresh bell peppers to mixing the vibrant filling and setting up your slow cooker. This video guide ensures you can follow along with confidence, making your cooking experience even smoother. Watch now to master these delicious Southwestern Stuffed Peppers!
Prep & Cook Time: Effortless Slow Cooking for Busy Lives
One of the greatest advantages of this recipe is its minimal active preparation time, making it an ideal choice for busy individuals and families. You’ll only need about **10 minutes** to prep the Stuffed Peppers with Cheese for your slow cooker. This quick prep involves chopping your bell peppers and onion, then combining all the filling ingredients in a single bowl. Once assembled, your slow cooker takes over, doing all the hard work while you go about your day.
The slow cooking process allows the flavors to meld beautifully and the peppers to become wonderfully tender. You have two convenient cooking options:
- Low setting: Cook for **6-8 hours**. This is perfect for when you want to set it in the morning and have dinner ready by evening.
- High setting: Cook for **3-4 hours**. Ideal for days when you have a bit less time, but still want the slow-cooked goodness.
If you prefer to bake your stuffed peppers for a slightly quicker result, plan on about **35 minutes** in a preheated oven. We’ll detail the baking method further down in our FAQ section, offering you flexibility to suit your schedule and preferences.
Essential Ingredients for Your Southwestern Stuffed Peppers
Crafting these delicious Southwestern Stuffed Peppers requires a simple list of readily available ingredients. Each component plays a crucial role in building the vibrant flavors and hearty texture that makes this dish so satisfying.
Here’s what you’ll need to create this flavorful meal:
- Red Kidney Beans: Drained and rinsed. These add a wonderful source of plant-based protein and fiber, contributing to the dish’s heartiness. Their mild flavor perfectly complements the Southwestern spices.
- Frozen Corn: Thawed. Sweet and tender corn kernels bring a delightful burst of sweetness and vibrant color to the filling. Using frozen corn makes prep even easier.
- Diced Tomatoes: Canned diced tomatoes add moisture, a touch of acidity, and a robust tomato flavor to the mixture. Don’t drain the liquid; it contributes to the overall moisture in the slow cooker.
- Salsa: Your favorite mild or medium salsa introduces that signature zesty Southwestern kick. It’s a fantastic shortcut for adding complex flavors without extra chopping.
- Chopped Onion: A small amount of finely chopped onion provides aromatic depth. You can use white, yellow, or red onion, depending on your preference.
- Cooked Rice: Any type of cooked rice will work – white, brown, or even wild rice. It acts as a binding agent and adds a satisfying bulk to the filling. Make sure it’s pre-cooked to ensure even texture.
- A-1 or Worcestershire Sauce: A secret ingredient for a savory umami boost. If you’re keeping it strictly vegetarian, opt for A-1 sauce or a gluten-free, vegan Worcestershire sauce.
- Salt & Pepper: Basic seasonings to enhance all the other flavors. Adjust to your taste preferences.
- Shredded Cheddar Cheese: The star of the show for that irresistible cheesiness! We’ll use most of it for the filling and reserve some for a gooey topping. Freshly shredded cheese often melts better than pre-shredded.
- Medium Bell Peppers: Any color works beautifully – red, yellow, orange, or green. Red, yellow, and orange peppers tend to be sweeter, while green peppers offer a slightly more robust, earthy flavor. Choose firm, unblemished peppers.
Gathering these ingredients is the first step towards a wonderfully satisfying slow-cooked meal!
Step-by-Step Guide: Making Cheesy Southwestern Stuffed Peppers
Creating these flavorful stuffed peppers is incredibly straightforward, especially with the slow cooker handling most of the work. Follow these simple steps for a perfect meal every time:
Step 1: Prepare the Bell Peppers
Start by preparing your bell peppers. Carefully slice off the tops of the medium bell peppers, then scoop out all the seeds and white membranes from the inside. This creates a hollow cup for your delicious filling. You can either discard the tops or finely chop them to add to the filling if you desire extra pepper flavor and texture.
Step 2: Create the Flavorful Filling
In a large mixing bowl, combine all the filling ingredients: the drained and rinsed red kidney beans, thawed frozen corn, canned diced tomatoes (undrained), your favorite salsa, finely chopped onion, and the cooked rice. Add the A-1 or Worcestershire sauce, salt, pepper, and 1 ¾ cups of shredded cheddar cheese. Mix everything thoroughly until well combined. The mixture should be moist and cohesive, ready to be packed into the bell peppers.
Step 3: Stuff the Peppers
Carefully spoon the vegetable and cheese mixture into each hollowed-out bell pepper. Pack the filling firmly but gently, ensuring each pepper is well-filled without being overly compressed. You want enough space for the ingredients to cook evenly and for the cheese to melt wonderfully.
Step 4: Slow Cook to Perfection
Carefully place the stuffed peppers upright in your slow cooker. If they tend to fall over, you can sometimes cut a thin slice off the bottom of the pepper to create a flat base, or arrange them snugly to support each other. Cover the slow cooker with its lid and cook on the **low setting for 6-8 hours** or on the **high setting for 3-4 hours**. The peppers should become tender, and the filling heated through and bubbling.
Step 5: Add the Final Touch of Cheese
During the last 30 minutes of the cooking time, gently remove the lid (or lift it slightly) and sprinkle the remaining ¼ cup of shredded cheddar cheese over the top of each stuffed pepper. Recover the slow cooker and allow the cheese to melt into a gooey, irresistible topping. This final layer of cheese adds another dimension of flavor and a beautiful golden finish.
Once the cheese is melted and bubbly, your Slow Cooker Southwestern Stuffed Peppers are ready to be served! Enjoy this delightful and fuss-free meal.
Frequently Asked Questions & Expert Tips for Stuffed Peppers
Get answers to common questions and discover useful tips to make your Southwestern Stuffed Peppers even better!
How to make stuffed peppers ahead for easy meal prep?
Prepping ahead is a fantastic way to enjoy these delicious stuffed peppers on a busy schedule. You can significantly reduce morning rush by preparing the filling and bell peppers the night before. Simply mix all the filling ingredients as directed, then prepare your raw bell peppers by removing their tops, seeds, and membranes. Store the mixed filling in an airtight container and the prepared bell peppers in a separate sealed container in the refrigerator. In the morning, all you need to do is quickly stuff the peppers, place them in your slow cooker, turn it on, and you’re good to go. This makes for a truly “set it and forget it” meal, perfect for a hassle-free day.
Can I bake stuffed peppers in the oven instead of a slow cooker?
Absolutely! If you’re short on time or simply prefer the oven method, these stuffed peppers bake beautifully. Preheat your oven to 350ºF (175ºC). Place the stuffed peppers in a baking dish, adding a small amount of water (about ¼ cup) to the bottom of the dish to create some steam and prevent drying. Bake for approximately 25 minutes, or until the peppers begin to soften. Then, carefully remove the dish, sprinkle the remaining shredded cheddar cheese over the top of each pepper, and return to the oven for an additional 10 minutes. Continue baking until the cheese is beautifully melted and lightly browned and the peppers are tender to your liking. The total baking time will be around 35 minutes.
Can I add meat to these stuffed peppers?
Certainly! While this recipe is designed to be a satisfying vegetarian dish, it’s incredibly versatile if you wish to add meat. For the meat-lovers in your family, you can easily incorporate about a pound of cooked, chopped chicken, cooked ground turkey, or cooked lean ground beef into the filling mixture. Ensure the meat is fully cooked and crumbled (if ground) before mixing it with the other ingredients. Be aware that adding meat will increase the volume of the filling. You might find you have enough filling for an extra bell pepper or two, or you can simply freeze the excess filling for another meal later (see freezing tips below).
Can I make ingredient substitutions in this recipe?
Yes, this recipe is very forgiving when it comes to substitutions, allowing you to tailor it to your pantry or preferences:
- Beans: While kidney beans are called for, any type of canned bean will work wonderfully. Black beans would be an excellent choice, enhancing the Southwestern flavors even further. Pinto beans or cannellini beans are also great alternatives. Just remember to drain and rinse them well.
- Cheese: If cheddar isn’t your favorite, feel free to substitute with Monterey Jack cheese, quesadilla cheese, or a pre-shredded Mexican blend cheese for a similar flavor profile and excellent meltability. Pepper Jack would add a nice spicy kick!
- Rice: For a different texture or nutritional boost, an equal amount of cooked quinoa or cooked brown rice can easily substitute for the white rice. Ensure they are pre-cooked before adding to the filling.
- Salsa: Experiment with different levels of spice – use a hot salsa if you like things fiery, or a mild one for a family-friendly meal. You could also use fire-roasted salsa for deeper flavor.
Can I adapt this recipe for specific dietary restrictions?
Yes, this recipe is quite adaptable:
- Vegetarian: As written, this recipe is already vegetarian! Just ensure you use A-1 sauce (which is vegetarian) instead of traditional Worcestershire sauce, as some brands contain anchovies.
- Gluten-free: To make these Stuffed Peppers with Cheese gluten-free, simply use a certified gluten-free Worcestershire sauce or stick with A-1 sauce. All other ingredients are naturally gluten-free.
- Vegan: For a delicious vegan version of these stuffed bell peppers in the slow cooker, use A-1 sauce (or a vegan Worcestershire alternative) and omit the cheese. Alternatively, you can use your favorite brand of non-dairy shredded cheese that melts well. The rich vegetable and bean filling is hearty enough to be satisfying even without dairy cheese.
Can I freeze Southwestern Stuffed Peppers with Cheese?
Freezing is a great way to extend the life of this meal, but a little planning goes a long way:
Do NOT freeze raw bell peppers. Raw vegetables, especially bell peppers, tend to lose their crisp texture and become watery and mushy when frozen and thawed. This affects both the texture and taste of the final cooked dish.
Here are two better options for freezing:
- Freeze the filling: The Southwestern filling freezes exceptionally well on its own. Consider doubling the filling recipe and freezing half for another meal. Prepare the filling as directed, then transfer it to a freezer-safe container or a heavy-duty freezer bag, pressing out any excess air. Label and date it clearly with instructions like: “Slow Cooker Southwestern Stuffed Pepper Filling: Thaw overnight in the refrigerator. Stuff 6 seeded bell peppers with the vegetable mixture. Place in slow cooker, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt.” Use within 4 months for best quality.
- Freeze the cooked peppers: Once the stuffed bell peppers are fully cooked in the slow cooker (but before adding the final cheese topping), let them cool completely. You can freeze them individually on a baking sheet until solid, then transfer them to a freezer bag or container to prevent sticking. Alternatively, freeze them in a single layer in a freezer-safe dish. Label and date. Use within 4 months. To reheat, thaw the frozen stuffed peppers in the refrigerator overnight. Top with ¼ cup of shredded cheese and reheat in the microwave for 2-4 minutes per pepper (depending on your microwave), or in a preheated oven at 350ºF (175ºC) for about 25 minutes, until heated through and the cheese is melted and bubbly.
How to use planned leftovers to save prep time with this recipe?
Leveraging planned leftovers is a smart and efficient strategy for meal planning, significantly cutting down on your prep time for this recipe. A great way to integrate these Stuffed Peppers with Cheese into your weekly menu is to plan a meal that uses cooked rice earlier in the week. For example, if you’re having a stir-fry or a curry, cook an extra couple of cups of rice and save it for the stuffed peppers. This eliminates the need to cook rice specifically for this dish.
Similarly, while the recipe calls for raw onion, you could also use sautéed onion. If you’re sautéing onions for another recipe (like a soup or a pasta sauce) earlier in the week, simply set aside about ¼ cup of sautéed onion to use in the pepper filling. This adds a lovely caramelized depth of flavor with zero extra effort on “stuffed pepper day.” (Note: It’s best not to save *chopped raw* onions for more than a day or two, as their flavor can intensify and texture degrade significantly.)
Sample Leftover-Friendly Menu:
- Day 1: Grilled Steak with a side of rice (reserve leftover steak and make extra rice).
- Day 2: Beef and Broccoli over Rice (uses leftover steak; ensure you make enough extra rice for Day 4).
- Day 3: Hash Brown Soup (sauté a larger batch of onions for this and reserve a portion for Day 4).
- Day 4: Southwestern Stuffed Peppers with Cheese (utilizes your leftover cooked rice and pre-sautéed onions, dramatically shortening prep).
What should I serve with Southwestern Stuffed Peppers with Cheese?
These stuffed peppers are wonderfully balanced and hearty enough to be a complete meal on their own. However, if you’re looking to round out your dinner, a simple side can be a great addition:
- Mexican-style Salad: A fresh salad with crisp lettuce, black beans, corn, diced avocado, a squeeze of lime juice, and a cilantro-lime vinaigrette would complement the flavors beautifully.
- Guacamole and Chips: A classic pairing for Southwestern dishes, offering a creamy, fresh contrast and a satisfying crunch.
- Sour Cream or Greek Yogurt: Offer a dollop on the side for a cooling, tangy counterpoint to the rich filling.
- Fresh Cilantro and Lime Wedges: A simple garnish can brighten the entire dish and add a burst of freshness.
- Extra Salsa: For those who love an extra kick, a side of your favorite salsa is always welcome.
- Refried Beans: A classic side dish that enhances the Mexican-inspired theme.
Creative Adaptations & Variations for Stuffed Peppers
While the classic slow cooker method is fantastic, these Southwestern Stuffed Peppers are incredibly versatile and can be transformed into other delicious dishes:
Stuffed Pepper Soup: A Comforting Bowl
Turn this satisfying meal into a hearty soup! Begin by sautéing the chopped bell peppers and onion (or the leftover chopped bell pepper tops if you saved them) in a large soup pot with a little olive oil until softened. Then, add all the other filling ingredients (beans, corn, tomatoes, salsa, cooked rice, A-1/Worcestershire sauce, salt, and pepper), but *omit* the cheese at this stage. Pour in 4 to 6 cups of your preferred broth – beef, chicken, or vegetable broth all work well – to create a delicious soup base. Bring it to a simmer and let it cook for about 30 minutes on low to medium heat, allowing the flavors to meld. Serve hot, topped with reserved shredded cheddar cheese, and perhaps a dollop of sour cream and some fresh cilantro.
“Deconstructed” Stuffed Pepper Casserole: Layers of Flavor
If you love the flavors but prefer a deconstructed approach or a quicker oven bake, a casserole is a great option. For an extra layer of flavor, consider roasting and slicing your bell peppers first (instructions below). Layer the roasted or raw sliced peppers in a prepared 9×13 inch baking dish. Spread the flavorful filling evenly over the peppers. Bake at 350ºF (175ºC) for 25 minutes, or until heated through and bubbling. During the final 10 minutes of baking, sprinkle with the remaining cheese and continue baking until the cheese is melted and begins to brown beautifully. This method offers a wonderful texture contrast and makes for easy serving.
How to roast bell peppers:
To infuse a smoky, sweet flavor into your bell peppers for the casserole variation, roasting is key. Preheat your broiler. Place whole bell peppers on a broiler-safe baking sheet. Broil the peppers, turning them frequently with tongs, as each side starts to blister and blacken. This charring is what develops that deep, sweet flavor. Once all sides are nicely blistered and softened, remove them from the broiler. Immediately place the hot peppers into a paper bag or a sealed plastic baggie and close it. Let them steam for about ten minutes. This steaming process makes the skins incredibly easy to peel. After ten minutes, remove the peppers from the bag, allow them to cool slightly, then gently peel off the charred skins. Remove the stem and seeds, and slice them into strips, ready for your casserole!
Full Recipe: Easy Southwestern Stuffed Peppers (Slow Cooker)
Easy Southwestern Stuffed Peppers with Cheese (Slow Cooker)
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Ingredients
- 15 ounces red kidney beans, drained and rinsed
- 12 ounces frozen corn, thawed
- 14.5 ounce can diced tomatoes, undrained
- ¼ cup salsa, your favorite mild or medium
- ¼ cup chopped onion, finely diced
- 1 ½ cups cooked rice
- 1 teaspoon A-1 or Worcestershire sauce (use A-1 for vegetarian)
- ¼ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1¾ cups shredded cheddar cheese, for filling
- ¼ cup shredded cheddar cheese, for topping
- 6 medium bell peppers, any color, tops, seeds, and membranes removed
Instructions
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Remove tops, seeds, and membranes from 6 medium bell peppers.
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Rinse and drain 15 ounces red kidney beans.
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Thaw 12 ounces frozen corn.
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In a large mixing bowl, combine beans, corn, 14.5 ounce can diced tomatoes, ¼ cup salsa, ¼ cup onion, 1 ½ cups cooked rice, 1 teaspoon A-1 or Worcestershire sauce, ¼ teaspoon salt, ½ teaspoon ground black pepper and 1¾ cups shredded cheddar cheese. Mix well.
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Stuff peppers with the vegetable mixture. Place peppers upright in the slow cooker, cover, and cook on low for 6-8 hours (or on high for 3-4 hours).
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During the last 30 minutes of cooking time, sprinkle with the remaining ¼ cup shredded cheddar cheese and allow cheese to melt thoroughly.
Notes
The filling for these stuffed bell peppers is also freezer-friendly. If you wish to make extra, simply double the filling ingredients and freeze a batch for a future meal. Label the frozen filling with “Stuffed Bell Pepper Filling: Thaw overnight. Stuff 6 seeded bell peppers with vegetable mixture. Place in slow cooker, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes, sprinkle with ¼ cup cheese and allow to melt.”
Nutrition per serving
Carbohydrates: 51 g
Protein: 20 g
Fat: 14 g
Sodium: 432 mg
Fiber: 10 g
Sugar: 6 g
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