Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!
There is so much you can do in a slow cooker. From desserts, to breakfast, you can basically make anything in a slow cooker. Throw everything together and come home to a warm meal.
I wanted to make one of my favorite recipes in the slow cooker. I adapted my recipe for Healthy Mexican Quinoa and Turkey Stuffed Peppers and made it slow cooker friendly. This time I used brown rice in place of quinoa and added enchilada sauce for extra flavor and a little kick.
• Prep time: 10 minutes
• Cook time: 6 hours
• Yield: Serves 6
• 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
• ¾ cup shredded Mexican cheese, plus more for topping, if desired
• ½ tablespoon chili powder
• ½ teaspoon ground cumin
• salt and pepper to taste
• sour cream
• shredded mexican cheese
• enchilada sauce
• lime wedges
- 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!
This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Stuffed-Peppers-1949773?prm-v1