Whether you’re settling into a new home or hosting a casual dinner with friends, there’s nothing quite like a warm, hearty meal to make a house feel like home. These slow cooker stuffed bell peppers are a colorful, flavorful dish that is easy to prepare and perfect for busy days. Packed with wholesome ingredients and bold flavors, they are a great way to bring people together around the table.
Ingredients You’ll Need:
- 6–8 large bell peppers (any color you love)
- 3 cups cooked white rice
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (14 oz) fire-roasted diced tomatoes
- ½ cup frozen corn
- 1 packet taco seasoning (we love Siete for a clean, flavorful blend)
- Salt and pepper to taste
Toppings to Serve:
- Sliced avocado
- Chopped fresh cilantro
- Sliced green onions
- Hot sauce or salsa
- Lime wedges
How to Make It:
- Prep the Peppers: Slice the tops off the bell peppers and gently remove the ribs and seeds. Be careful not to tear the peppers they’ll need to hold all that delicious filling!
- Mix the Filling: In a large bowl, combine the cooked rice, black beans, tomatoes, corn, and taco seasoning. Stir until everything is well mixed.
- Stuff the Peppers: Spoon the filling into each pepper, packing it to the top. Depending on the size of your peppers, you may need more or fewer.
- Slow Cook: Pour ½ cup of water into the bottom of a 6-quart (or larger) slow cooker. Arrange the stuffed peppers upright in the cooker, spacing them evenly.
- Cook Until Tender: Cover and cook on low for 6 hours or on high for 3 hours, until the peppers are soft and the filling is hot.
- Serve & Enjoy: Plate the peppers and top with your favorite garnishes, avocado, cilantro, green onions, salsa, and a squeeze of lime.
This recipe is perfect for a cozy night in or a casual gathering with neighbors. It’s plant-based, budget-friendly, and full of flavor, just the kind of dish that makes a house feel like home.