• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Eileen
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
×

Home » Recipes » Beef Dishes

Crockpot Stuffed Peppers

Published: Mar 30, 2022 by Eileen xo

Thank you for sharing!

142 shares
  • Share66
  • Tweet
  • Yummly
Jump to Recipe Print Recipe

Crockpot Stuffed Peppers are easy, flavorful, and colorful. Plus, they make great leftovers. The best part? You can customize them to fit your own taste preferences. So, if you're looking for a delicious and hearty weeknight meal, look no further than Crockpot Stuffed Peppers!

Jump to:
  • ❤️ Why you'll love this recipe
  • Ingredients
  • Equipment
  • Instructions
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • Serving Suggestions
  • Similar recipes
  • Crockpot Stuffed Peppers

❤️ Why you'll love this recipe

  • Crockpot Stuffed Peppers are easy to make and only require a handful of ingredients.
  • They're packed with flavor and will leave you feeling satisfied.
  • They're perfect for a weeknight meal and can easily be customized to fit your own taste preferences.

Ingredients

As an Amazon Associate, I earn from qualifying purchases.

  • bell peppers in various colors
  • ground beef 80/20 is preferred
  • brown rice or cooked white rice
  • taco seasoning
  • garlic powder
  • black beans,
  • Mexican blend cheese,
  • red enchilada sauce
  • non-stick cooking spray
  • chopped fresh cilantro, optional garnish

Equipment

  • Slow Cooker
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • Instant Read Thermometer

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

  1. Spray bottom of slow cooker liner with nonstick cooking spray.
  2. In a large mixing bowl, combine the beef, rice, taco seasoning, garlic powder, black beans, ¾ cup Mexican blend cheese, and 1 cup enchilada sauce.
  3. Scoop the mixture into each bell pepper, mounding at the top
  4. Place the stuffed bell peppers into the slow cooker and cook on low for 4 to 6 hours or until an instant-read thermometer inserted into the center bell pepper reaches 165°F
  5. Prior to serving, pour the rest of the enchilada sauce over the stuffed bell peppers and top the peppers with remaining cheese
  6. Replace the lid until the cheese has melted.
  7. Serve topped with additional cheese and/or chopped fresh cilantro.

Storage

Slow cooker stuffed peppers can be stored in an airtight container in the will keep in the fridge for 3-4 days.

You can also freeze them by placing them in a single layer on a baking sheet and flash freezing. Once they are frozen, you can place them into freezer bags. They will last in the freezer for 2-3 months.

Expert Tips

Expert Tip: Spray your slow cooker well with cooking spray so that the peppers do not stick while cooking.

A red bell peppe stuffed with brown rice, ground beef, and beans topped with cheese. Green stuffed peppers in the background.

Frequently Asked Questions

Do you have to boil the peppers before making stuffed peppers?

No, you do not have to boil the peppers before making stuffed peppers. However, if your peppers are on the firmer side, I would recommend blanching them in boiling water for a minute or two before stuffing them.

How do you keep stuffed peppers from falling over?

You can cut off the tips of the bell peppers so that they sit flat on the bottom in your slow cooker. Or, you can pack them tightly in a slow cooker so that they hold each other up.

Can you make these ahead of time?

Yes, you can make these ahead of time. Simply assemble the peppers and place them in the fridge. Then add to the slow cooker when you are ready to cook.

Variations

  • Use cooked ground turkey or chicken in place of the beef.
  • Add in some chopped green onions or diced red onion.
  • Use salsa or green enchilada sauce instead of red enchilada sauce.
  • Try serving with a dollop of sour cream or guacamole on top.
  • Roasted Tomatillo Sauce would be a great substitution.
  • Not a fan of beans? Leave the black beans out.
  • For low-carb peppers, stuff with cauliflower rice instead of white rice.
  • Add more spice to your peppers by mixing in some diced jalapenos to the beef and rice mixture.

Serving Suggestions

  • This Arugula Salad is simple to make and full of savory peppery flavor.
  • You can never go wrong with these Quick and Easy Dinner Rolls.
  • Caramel Apple Pretzel Pie is the perfect blend of sweet and salty and is a delicious way to end this comforting meal.
  • Cucumber Tomato Salad is a fantastic side salad that's easy to prepare and would be so light and fresh alongside the stuffed peppers.

Similar recipes

  • Instant Pot Stuffed Peppers are another great option for a tasty dinner.
  • Slow Cooker Italian Beef Sandwiches are easy to make and perfect for a family-friendly weeknight meal.
  • If you love Mexican recipes, give this Slow Cooker Chicken Enchilada Soup recipe a try.
  • Slow Cooker Mexican Beef is a simple meal that can be used in so many different ways.
  • Our Italian Sausage and Peppers are amazing and always a hit.

The form you have selected does not exist.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM, PINTEREST, TWITTER

Thank you for the continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

A slow cooker vessel with colorful peppers stuffed with beef and beans, topped with melted cheese.

Crockpot Stuffed Peppers

Delicious Mexican flavored Stuffed Peppers in the Crockpot, Perfectly seasoned ground beef, rice, and beans for a delicious dinner. Great for feeding a crowd. A freezer-friendly meal perfect for meal planning
Print Rate
Prevent your screen from going dark
Course: Main Course
Cuisine: Mexican
Keyword: crockpot stuffed peppers, Mexican stuffed peppers, slow cooker stuffed peppers
Prep Time: 15 minutes
Cook Time: 6 hours
0 minutes
Total Time: 6 hours 15 minutes
Servings: 6 stuffed peppers
Calories: 435kcal
Author: Eileen Kelly

Equipment Needed:

  • Slow Cooker
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • Instant Read Thermometer

Ingredients

  • 6 medium bell peppers various colors, stems, and seeds removed
  • 1 pound ground beef 80/20 is preferred
  • 1 cup cooked brown rice or cooked white rice
  • ¼ cup taco seasoning
  • 1 teaspoon garlic powder
  • 1 (15 ) ounce can black beans, drained and rinsed
  • 1 cup Mexican blend cheese, divided divide into ¾ cup and ¼ cup
  • 1 ¼ cup red enchilada sauce, divided homemade or store-bought, divide into 1 cup and ¼ cup
  • non-stick cooking spray
  • chopped fresh cilantro, optional garnsh

Instructions

  • Spray the bottom of a slow cooker liner with nonstick cooking spray.
  • In a large mixing bowl, combine the ground beef, brown rice, taco seasoning, garlic powder, black beans, ¾ cup Mexican blend cheese, and 1 cup enchilada sauce.
  • Scoop the mixture into each of the bell peppers, mounding at the top
  • Place the stuffed bell peppers into the slow cooker.
  • Cover the slow cooker and cook on low for 4 to 6 hours or until an instant-read thermometer inserted into the center bell pepper reaches 165°F
  • Prior to serving, pour remaining enchilada sauce over the stuffed bell peppers and top the peppers with remaining cheese
  • Replace the lid until the cheese has melted.
  • Serve topped with additional cheese and/or chopped fresh cilantro.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe. 
Storage: Leftovers can be stored in an airtight container in the will keep in the fridge for 3-4 days.
You can also freeze the peppers by placing them in a single layer on a baking sheet and flash freezing. Once they are frozen, you can place them into freezer bags. They will last in the freezer for 2-3 months.
Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
 

Nutrition

Serving: 1stuffed pepper | Calories: 435kcal | Carbohydrates: 38g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1688mg | Potassium: 736mg | Fiber: 11g | Sugar: 10g | Vitamin A: 5110IU | Vitamin C: 160mg | Calcium: 175mg | Iron: 5mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

More Easy Beef Recipes for Dinner

  • Cracker Barrel Meatloaf Recipe
  • One Pot Taco Spaghetti
  • Slow Cooker Corned Beef and Cabbage
  • Big Mac Mini Meatloaf Recipe

Thank you for sharing!

142 shares
  • Share66
  • Tweet
  • Yummly

The cookbooks are on sale via Amazon

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Eileen! This is where I share all my family-tested recipes! Mostly quick and easy recipes with the occasional indulgence we all need.

More about me →

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Reader Favorites

  • Instant Pot Lentil Stew
  • Instant Pot Chicken Cacciatore Recipe
  • Coconut - Cucumber Splash
  • Easy Salisbury Steak Recipe
  • How to Roast Spaghetti Squash
  • Detox Lemon Ginger Green Tea
Copyright © 2023 · everydayeileen.com · Privacy Policy