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Slow Cooker Mexican Stuffed Peppers Recipe

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Slow Cooker Mexican Stuffed Peppers are a delicious and easy meal featuring ground beef, black beans, corn, and a blend of spices. These stuffed peppers are topped with cheese and cooked in a flavorful tomato sauce, making them a perfect weeknight dinner that the whole family will love. Keywords: slow cooker, Mexican stuffed peppers, easy dinner, ground beef, black beans.

 

Ingredients

Scale

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
  • 1/2 teaspoon black pepper

For the Sauce:

  • 1 can (15 ounces) tomato sauce
  • 1/2 cup chicken or vegetable broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin

Instructions

  • Prepare the Bell Peppers:
    • Cut the tops off the bell peppers and remove the seeds and membranes.
    • Set aside.
  • Make the Filling:
    • In a large bowl, combine ground beef, cooked rice, black beans, corn, onion, garlic, diced tomatoes with green chilies, cheese, chili powder, cumin, paprika, salt, and black pepper.
    • Mix until well combined.
  • Stuff the Peppers:
    • Fill each bell pepper with the meat and rice mixture, packing it in tightly.
  • Prepare the Sauce:
    • In a bowl, mix tomato sauce, chicken or vegetable broth, chili powder, and cumin.
    • Pour the sauce into the bottom of the slow cooker.
  • Assemble in Slow Cooker:
    • Place the stuffed peppers upright in the slow cooker on top of the sauce.
  • Cook:
    • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender and the filling is cooked through.
  • Serve:
    • Serve hot, with extra sauce spooned over the top if desired.

Notes

  • For a spicier kick, add chopped jalapeños to the filling.
  • Use leftover rice to save time on preparation.

Nutrition

Find it online: https://janarecipes.com/slow-cooker-mexican-stuffed-peppers-recipe/