Slow Cooker Stuffed Peppers

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Original recipe from Please do not publish my recipe or pictures without linking back to the original post.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