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Let's Make Slow Cooker Vegetarian Barbecue Stuffed Peppers
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These Vegetarian Stuffed Peppers filled with rice, black beans, corn, tomatoes, and spices are cooked with barbecue sauce for a filling, family friendly vegetarian meal.
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  • 2 cups cooked brown rice
  • 14 oz. canned fire roasted diced tomatoes
  • 1 cup corn
  • 1 sweet onion, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup cilantro, chopped
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 6 bell peppers
  • 1 cup light barbecue sauce, divided
  • 1/2 cup vegetable broth
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Step 1 Combine the brown rice, tomatoes (undrained), corn, beans, cilantro, garlic, salt, pepper, onion powder, oregano, and cumin. Stir in half of the of the barbecue sauce. Cut and discard tops from the peppers and remove the seeds.
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Step 2 Mix the remaining barbecue sauce and broth in a bowl. Pour half in the bottom of the slow cooker. Place peppers on top and fill with rice mixture. Top with remaining sauce.
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Step 3 Cook for 4 hours on low until peppers are tender.
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