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–+ servings
Crockpot stuffed bell peppers bursting with colorful cheese and herbs, slowly cooked to perfection.
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5 from 1 vote

Crockpot Stuffed Peppers Recipe

Crockpot stuffed peppers with rice, ground beef, and cheese turn out fantastic! A hearty slow cooker dinner everyone loves.
Prep Time20 minutes
Cook Time4 hours
Course: Entree, Main Course
Cuisine: American, Mexican
Keyword: bell peppers, crockpot, mexican, slow cooker, stuffed peppers
Servings: 6
Author: Justine

Equipment

  • 1 slow cooker

Ingredients

  • 6 large bell peppers seeds removed, top removed
  • 1 lb ground beef or spicy ground sausage
  • 1 cup rice brown or white, cooked first
  • 1/4 cup taco seasoning
  • 1 tsp garlic powder
  • 1 can black beans 15 oz, drained
  • 1 cup cheddar cheese shredded
  • 1 1/4 cup enchilada sauce red, or use spaghetti sauce

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