Mexican Slow Cooker Stuffed Peppers

Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!

super-easy-slow-cooker-stuffed-peppers

There is so much you can do in a slow cooker. From desserts, to breakfast, you can basically make anything in a slow cooker. Throw everything together and come home to a warm meal.

I wanted to make one of my favorite recipes in the slow cooker. I adapted my recipe for Healthy Mexican Quinoa and Turkey Stuffed Peppers and made it slow cooker friendly. This time I used brown rice in place of quinoa and added enchilada sauce for extra flavor and a little kick.

Easy Slow Cooker Stuffed Peppers

Healthy, satisfying and loaded with flavor. These stuffed peppers are cooked until perfectly tender. A filling, hearty and flavorful meal.

The stuffed peppers are loaded with lean ground meat (use either beef or turkey), black beans, corn, enchilada sauce and cheese. Cumin and chili powder give the filling a little kick.

Feel free to substitute quinoa or white rice for the brown rice. You can even make it vegetarian and omit the meat.

Mexican Slow Cooker Stuffed Peppers

This is also great if you have leftover rice you need to use up. Throw in some leftover Mexican rice, white or brown rice. You really can’t go wrong with this recipe so toss in what you have on hand.

Top with sour cream, fresh cilantro and extra salsa for garnish. I like to serve mine with a sprinkle of cheese, enchilada sauce, sour cream and of course hot sauce on top!

Slow Cooker Stuffed Peppers

If you don’t have time to make it in the slow cooker check out my baked Mexican Quinoa and Turkey Stuffed Peppers.

Here are some more Slow Cooker Recipes to try:

Slow Cooker Stuffed Peppers

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Prep time:
Cook time:
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Serves: 5-6 peppers
Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!

Ingredients

  • 5-6 (depending on size) tri-color bell peppers, tops cut off and seeds and ribs removed
  • 1 pound lean ground beef or turkey, uncooked
  • 1 cup rice, cooked (mexican, brown rice, or white rice)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup red enchilada sauce
  • ¾ cup shredded Mexican cheese, plus more for topping, if desired
  • ½ tablespoon chili powder
  • ½ teaspoon ground cumin
  • salt and pepper to taste

Optional Toppings

  • cilantro
  • sour cream
  • shredded mexican cheese
  • salsa
  • enchilada sauce
  • avocado
  • lime wedges

Instructions

  1. Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside.
  2. In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper.
  3. Place the filling into the cavity of each pepper.
  4. Cook on high for 2-3 hours or on low for 4-6 hours or until the meat is cooked through.
  5. Serve immediately with some of the optional toppings, if desired. Goes great with a side salad!

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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Super Easy Mexican Slow Cooke Stuffed Peppers | chefsavvy.com #recipe #mexican #slow #cooker #stuffed #peppers

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Comments

  • A.Non.

    The slow cooker size is missing. Some of use have 4-quart cookers. Which size is used here?

  • Deb

    I’m going to try this. It looks good and easy and that is what I’m about. Thank you.

    • Hi Katie!

      Leftovers are great! They should be good for 1-2 days in the fridge!

      Thanks,

      Kelley

  • Ashley R

    I’m wondering if I could stack them to make more; 5-6 wouldn’t be enough to have leftovers for lunch. Also, can the beef mixture be made ahead?

    • Hi Ashley,

      The beef or turkey mixture can not be made ahead of time. It cooks in the slow cooker with the peppers. My slow cooker was only able to fit 5 peppers (you may be able to fit more if you have a large slow cooker). I am not sure that more would fit even if you stacked them. Mine came pretty close to the top of the slow cooker.

      I hope this helps & that you enjoy! Thank you!

      Kelley

  • Casey

    Hi there,
    This recipe looks amazing! I am wondering – can you freeze this? I am making freezer meals for post-baby. If I make the mix, stuff the peppers, and freeze it all like that, would it hold up okay? Thank you so much!

    • Hi Casey!

      I would cook this first in the slow cooker and then freeze it. I would feel more comfortable doing that versus freezing the uncooked meat in the pepper. I hope this helps and hope you enjoy!

      Thank you!

      Kelley

    • Hi Jae,

      Yes the cooking time for rice is included. I use minute rice which takes about 5 minutes to make.

      Thanks!

      Kelley

  • Larsen Scott

    Have you considered using the work “prepare” instead of”make”. Perhaps that would be more apropos as I’m sure you are not really “making” any of this!

  • Mary Bremer

    Hi, you have a creamy Mexican cheese on top. Is it the shredded Mexican cheese in the burger mix? And the name of the top cheese please. Thank you. I appreciated how you walk through the recipe. Wonderful job.🍽

    • Hi Mary,

      There is shredded Mexican cheese on top and in the peppers. There is also a drizzle of sour cream on top.

      Thanks!

      Kelley

  • Melaine

    Hi, have you ever tried with shredded chicken? I’m just wondering because I can’t do turkey…lol and right now on a no red meat diet.

    • Hi Melanie,

      I have not tried this with shredded chicken but I think that should work or ground chicken.

      Thanks!

      Kelley

  • Brittany

    So you do NOT cook ground beef ahead of time you mix it uncooked and then stuff pepper ? Is that correct ?

  • Krysta

    Can I omit the rice if I don’t have any? Maybe add a little more black beans and corn?

  • Darlene

    I’m confused are the beans supposed to be cooked prior or do they cook in the slow cooker?

    • Hi Darlene,

      No they are canned black beans and do not need to be cooked ahead of time. They cook in the slow cooker with the rest of the ingredients.

      Thanks!

      Kelley

  • Just made this and it was delicious! It was the easiest dinner I have ever made. Will definitely make this again and again. The toppings really give it a flavorful kick!

  • Margaret Swanson

    I’m disappointed in this recipe. After 6 hours in the slow cooker, the black beans were not done. Should have said to precook the beans!

    • Hi Margaret,

      Sorry about the confusion I have updated the recipe to say canned so no one else does the same thing.

      Thanks!

      Kelley

  • Lisa H

    I had a bit two much and not enough peppers. I was able to fit 5-6 peppers in the crock pot. Here are modifications:– I mixed lean ground beef with the ground turkey. I didnt add the corn because I’m not a fan. However, i did add thinly sliced purple and green onions(scallions).

    It was enjoyed by all. We took the remaining and put in frying pan -lightly sprayed with non-stick spray and ate it as is.

  • Meghan

    You don’t need to brown the meat before putting it in the peppers?

  • I have made stuffed peppers in my electric roaster and it works very well. If you are gone all day for work, this wouldn’t be helpful, but if you are at home (I’m retired) the cooking time is much shorter.

  • Ashley

    This is one of my new favorite recipes! I modified it a little to make it vegan. Instead of using meat, I just used more of the other ingredients. I used a total of 2 cups of rice (precooked) , a whole can of black beans, and a whole can of enchilada sauce. I also used about 3/4 bag of frozen corn and 3/4 bag of vegan Mexican rice. It yielded 7 peppers. So good!!

    • Ashley

      Let me clarify the precooked rice: I used 2 cups of uncooked rice with 3 cups of water and cooked it in a rice cooker.