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Crockpot Stuffed Peppers
Crockpot Stuffed Peppers are packed full of Mexican flavors and so easy to make! You'll love these peppers stuffed with beef, rice, corn, beans, and cheese!
Course
Main Course
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
20
minutes
minutes
Servings
6
Calories
287
kcal
Author
Nichole
Ingredients
6
Bell Peppers
1
Cup
White Rice
1-
Pound
Lean Ground Beef
1
10 Ounce
Can Red Enchilada Sauce
1
Tablespoon
Chili Powder
1
teaspoon
Cumin
3
teaspoons
Dried Minced Onion
1
teaspoon
Garlic Powder
1
Cup
Frozen Corn
1
15.25 ounce can of black beans, drained and rinsed
1 ½
Cup
Shredded Fiesta Cheese Blend
Divided
Optional toppings: Sour Cream, Lime, Cilantro
Instructions
Cut the tops off of all peppers, about 1 inch.
Prepare rice according to the directions. While rice is cooking, brown beef in skillet. Drain beef once cooked.
In a large mixing bowl, combine rice, browned beef, enchilada sauce, spices, corn, black beans and 1 cup of the cheese.
Spoon meat mixture into each pepper. Pressing down as you go so each pepper is stuffed.
Place peppers into slow cooker then top with cheese.
Set slow cooker to high for 2 hours or low for 4 hours.
Serve immediately with your choice of toppings.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
Serving:
1
Pepper
|
Calories:
287
kcal
|
Carbohydrates:
39
g
|
Protein:
21
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
47
mg
|
Sodium:
80
mg
|
Potassium:
667
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
4121
IU
|
Vitamin C:
154
mg
|
Calcium:
31
mg
|
Iron:
3
mg