Crockpot Stuffed Peppers

Crockpot stuffed bell peppers are filled with Mexican-style seasoned ground beef, rice, black beans, and queso blanco, then simmered in a slow cooker. This super easy recipe is perfect for a delicious fuss-free meal.

Ingredients

• 10 colorful bell peppers
• 1 tablespoon olive oil
• 1 jalapeno pepper, chopped
• 1 small white onion, chopped
• 2 cloves garlic, chopped
• 1 pound ground beef
• 2 cups cooked white rice
• 15-ounce can black beans, drained and rinsed
• 15-ounce can crushed tomatoes
• 1 cup frozen corn
• 1 cup shredded queso blanco or Monterrey Jack cheese
• 3 tablespoons favorite taco seasoning
• Salt and pepper to taste

For Topping

• Chopped cilantro
• Diced avocado
• Mexican crema or sour cream
• Favorite hot sauce for serving

Directions

Prepare the Bell Peppers

1. Slice and Core:
   Slice the bell peppers' tops off and core the insides, removing seeds and membranes. Set them into a crockpot or slow cooker. If the peppers are large, you may need two slow cookers.

Cook the Filling

1. Heat Oil:
   Heat the olive oil in a small pan over medium heat.
2. Cook Vegetables:
   Add the chopped onion and jalapeno pepper. Cook for about 5 minutes until softened.
3. Add Garlic:
   Add the chopped garlic and cook for another minute, stirring frequently.
4. Brown Beef:
   Add the ground beef to the pan and cook for about 5 minutes until browned. You don’t need to cook it all through as it will finish cooking in the crockpot.
5. Cool Mixture:
   Transfer the beef mixture to a large bowl and let it cool slightly.

Mix the Stuffing

1. Combine Ingredients:
   To the bowl with the beef mixture, add the cooked rice, black beans, crushed tomatoes, frozen corn, shredded cheese, and taco seasoning. Add salt and pepper to taste.
2. Mix Together:
   Stir the mixture with a wooden spoon until well combined.

Stuff the Peppers

1. Fill Peppers:
   Spoon the stuffing mixture into each bell pepper, packing it in tightly.
2. Add Water:
   Pour about a half-inch of water into the bottom of the crockpot or slow cooker. This helps to steam the peppers as they cook.

Cook the Peppers

1. Slow Cook:
   Cover the crockpot and cook on low for 4-5 hours or high for 2-3 hours. The peppers are done when tender to your liking and the filling is cooked through.

Serve

1. Plate and Garnish:
   Serve hot stuffed peppers with chopped cilantro, diced avocado, a drizzle of Mexican crema or sour cream, and your favorite hot sauce.

Additional Tips

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• Freezing: The stuffed peppers can be frozen before or after cooking. If freezing before cooking, thaw them in the refrigerator overnight before placing them in the crockpot. If freezing after cooking, allow them to cool completely before transferring to a freezer-safe container.
• Variations: Feel free to customize the filling by adding other ingredients such as cooked quinoa, diced tomatoes, or different types of cheese. You can also use ground turkey or chicken instead of beef.
• Serving Suggestions: These stuffed peppers pair wonderfully with a side salad, tortilla chips, or a bowl of soup.

Enjoy this easy and flavorful Crockpot Stuffed Peppers recipe, perfect for a satisfying meal any day of the week!