Slow Cooker Mexican Stuffed Peppers Recipe

Are you looking for a flavorful and easy-to-make meal that’s both satisfying and nutritious? Our slow cooker Mexican stuffed peppers recipe is the perfect solution! These vibrant bell peppers are filled with a delicious mixture of seasoned ground beef, rice, beans, and spices, then slow-cooked to perfection. This dish is ideal for busy weeknights or any occasion when you want a tasty, hands-off meal. Read on to learn how to make this crowd-pleasing recipe.

What are Slow Cooker Mexican Stuffed Peppers?

Slow cooker Mexican stuffed peppers are bell peppers filled with a savory mixture of ground meat, rice, beans, and Mexican-inspired spices. The peppers are then cooked in a slow cooker, allowing the flavors to meld together beautifully while keeping the peppers tender and juicy. This dish is a complete meal in itself, offering a balanced combination of protein, vegetables, and grains.

Ingredients List for Slow Cooker Mexican Stuffed Peppers

To make these delicious stuffed peppers, you’ll need the following ingredients:

For the Stuffed Peppers:

• 6 large bell peppers (any color)
• 1 pound ground beef (or ground turkey or chicken)
• 1 cup cooked rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Sauce:

• 1 can (15 ounces) tomato sauce
• ½ cup chicken or vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon ground cumin

Substitutions and Variations

This recipe is versatile and can be adapted to your preferences. Here are some substitutions and variations you can try:

• Meat: Use ground turkey, chicken, or a plant-based meat substitute for a different flavor or dietary preference.
• Rice: Substitute quinoa or cauliflower rice for a unique twist.
• Beans: Use pinto beans or kidney beans instead of black beans.
• Cheese: Try using pepper jack or a Mexican blend cheese for added flavor.
• Spices: Adjust the level of spiciness by adding more or less chili powder or incorporating some cayenne pepper.

Step-by-Step Cooking Instructions

How to Cook Slow Cooker Mexican Stuffed Peppers: A Step-by-Step Guide

1. Prepare the Peppers:
   • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Make the Filling:
   • In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Add the chopped onion and minced garlic, and cook until softened. Stir in the cooked rice, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Mix well and cook for a few minutes until everything is heated through.
3. Stuff the Peppers:
   • Spoon the filling mixture into the prepared bell peppers, packing it in tightly. Place the stuffed peppers upright in the slow cooker.
4. Prepare the Sauce:
   • In a medium bowl, whisk together the tomato sauce, chicken or vegetable broth, chili powder, and cumin. Pour the sauce over the stuffed peppers in the slow cooker.
5. Slow Cook the Peppers:
   • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender.
6. Add the Cheese:
   • About 15 minutes before the peppers are done, sprinkle the shredded cheese on top of each pepper. Cover and cook until the cheese is melted and bubbly.

Common Mistakes to Avoid

• Overcooking the Peppers: Be careful not to overcook the peppers, as they can become too soft and lose their shape. Check for doneness and adjust the cooking time if needed.
• Underseasoning: Ensure you season both the filling and the sauce adequately to avoid bland peppers.
• Using Raw Rice: Make sure the rice is fully cooked before adding it to the filling mixture to ensure it cooks properly in the slow cooker.

Serving and Presentation Tips

How to Serve Slow Cooker Mexican Stuffed Peppers

Serve these stuffed peppers hot, straight from the slow cooker. They make a great main dish and pair wonderfully with a side of Mexican rice, a fresh green salad, or tortilla chips and guacamole. You can also top the peppers with sour cream, chopped fresh cilantro, or sliced jalapeños for added flavor.

Presentation Ideas for Slow Cooker Mexican Stuffed Peppers

• Garnish with Fresh Herbs: Sprinkle chopped fresh cilantro or green onions over the peppers for a burst of color and freshness.
• Serve on a Platter: Arrange the stuffed peppers on a large serving platter and garnish with lime wedges and avocado slices for a festive presentation.
• Individual Plates: Plate each pepper individually with a side of your choice and a dollop of sour cream for a refined, restaurant-style presentation.

Slow Cooker Mexican Stuffed Peppers Recipe Tips

• Make Ahead: Prepare the filling and stuff the peppers the night before. Store them in the refrigerator and place them in the slow cooker the next day.
• Freezing: These stuffed peppers freeze well. Assemble the peppers and freeze them uncooked on a baking sheet. Once frozen, transfer to a freezer bag. Thaw overnight in the refrigerator before cooking in the slow cooker.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of pepper for this recipe? A: Yes, you can use poblano peppers or even large banana peppers for a different flavor and level of heat.

Q: Can I add other vegetables to the filling? A: Absolutely! Feel free to add diced zucchini, mushrooms, or spinach to the filling for extra nutrition and flavor.

Q: How do I prevent the peppers from tipping over in the slow cooker? A: If your slow cooker has a wide base, you can crumple some aluminum foil and place it around the peppers to help keep them upright.

Q: Can I cook the peppers on the stove or in the oven instead of a slow cooker? A: Yes, you can simmer the stuffed peppers in a large pot on the stove over low heat for about 45-60 minutes, or bake them in a preheated oven at 375°F (190°C) for about 45 minutes.

Q: How do I know when the peppers are done? A: The peppers are done when they are tender and easily pierced with a fork, and the filling is heated through.

Conclusion

Slow cooker Mexican stuffed peppers are a flavorful and easy-to-make meal that’s perfect for any occasion. With a delicious filling and vibrant bell peppers, this dish will quickly become a favorite in your household. Whether you’re making them for a weeknight dinner or a festive gathering, these stuffed peppers are sure to impress. Gather your ingredients, fire up your slow cooker, and enjoy a wonderful homemade meal!

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