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Slow Cooker Stuffed Peppers
4.80
from
10
votes
Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!
Servings:
5
-6 peppers
Prep Time:
10
minutes
mins
Cook Time:
6
hours
hrs
Total Time:
6
hours
hrs
10
minutes
mins
Ingredients
5-6
depending on size tri-color bell peppers, tops cut off and seeds and ribs removed
1
lb
ground 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
tbsp
chili powder
1/2
tbsp
ground cumin
salt and pepper to taste
Optional Toppings
cilantro
sour cream
shredded mexican cheese
salsa
enchilada sauce
avocado
lime wedges
Instructions
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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!
Notes
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
Nutrition Information
Calories:
442
kcal
Carbohydrates:
55
g
Protein:
31
g
Fat:
10
g
Saturated Fat:
5
g
Cholesterol:
72
mg
Sodium:
747
mg
Potassium:
840
mg
Fiber:
7
g
Sugar:
9
g
Vitamin A:
4394
IU
Vitamin C:
156
mg
Calcium:
152
mg
Iron:
5
mg