Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying 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.
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.
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!
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
- 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
- 3/4 cup shredded Mexican cheese plus more for topping, if desired
- 1/2 tablespoon chili powder
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- sour cream
- shredded mexican cheese
- enchilada sauce
- lime wedges
Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside.
In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper.
Place the filling into the cavity of each pepper.
Cook on high for 2-3 hours or on low for 4-6 hours or until the meat is cooked through.
Serve immediately with some of the optional toppings, if desired. Goes great with a side salad!
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!