Crockpot Stuffed Bell Peppers
Crockpot stuffed bell peppers with ground beef or sausage, cheese and rice turn out fantastic! A hearty slow cooker dinner everyone loves.
Servings: 6
Equipment
- 1 slow cooker
Ingredients
- 6 bell peppers seeds removed, top removed
- 1 lb ground beef or spicy ground sausage
- 1 c brown rice cooked
- 1/4 c taco seasoning
- 1 tsp garlic powder
- 1 can black beans 15 oz, drained
- 1 c cheese fiesta blend, shredded
- 1 1/4 c enchilada sauce red
Instructions
- Spray inside liner of slow cooker with non stick spray. Cut tops off bell peppers and remove the seeds, set aside.
- In a bowl combine the ground beef, cooked rice, taco seasoning, garlic powder, drained can of black beans, 3/4 c of your cheese and 1 c of enchilada sauce. Stir together.
- Use a small ice cream scoop or large Tbsp to scoop mixture to fill inside cavity of each bell pepper.
- Put each one into Crockpot so they sit flat and set next to one another.
- Cover with lid and cook on low for 4-6 hours or until thermometer reads 165 F when inserted into center of meat mixture.
- Pour remaining enchilada sauce on top and add remaining cheese sprinkled on top of them all. Set lid on just so cheese melts and then serve.
Video
Nutrition
Serving: 2oz | Calories: 515kcal | Carbohydrates: 51g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1403mg | Potassium: 712mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5175IU | Vitamin C: 157mg | Calcium: 180mg | Iron: 5mg