Mexican Slow Cooker Stuffed Peppers

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


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

4.75 from 8 votes
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 5 -6 peppers
Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!


  • 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

Optional Toppings

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


  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!

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!

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Comments - page 2/2

  • 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.

  • Thank you for sharing this!!! I was looking for something to make for ladies night and this will be perfect.

  • KJ

    I just made this recipe and they are phenomenal! I made them per the directions (I only added black olives) and then when they were done I poured some extra enchilada sauce, sour cream, and cheese on them before eating. These are amazing!!!

  • karen

    This recipe is quick for a weekday dinner, really easy and yummy! Definitely try it!

  • Tressa Rockwood

    This is a fabulous and easy recipe. I browned the ground beef first however and combined in all the beans, sauces, seasonings as the recipe suggests while the meat was browning. Then I stuffed the peppers. This added flavor, and didn’t require cooking to the point the peppers got too overcooked. Everything else was the same and my family loves this meal!

  • Anita

    Just read your recipe and directions. Concerned about not adding a small amount of water in the bottom of the slow cooker to keep the insert from cracking.

    • Hi Anita,

      You are more than welcome to add a bit of water. I have not had any issues with this and not adding water but I am sure it won’t hurt.

      Thanks & Enjoy!