Crockpot Stuffed Peppers

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

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

Course Main Course

Cuisine Mexican

Keyword crockpot stuffed peppers, Mexican stuffed peppers, slow cooker stuffed peppers

Prep Time 15

Cook Time 6

Total Time 6 15

Servings stuffed peppers

Calories 435kcal

Author Eileen Kelly

Equipment

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