Slow Cooker Tex Mex Stuffed Peppers
Slow Cooker Tex Mex Stuffed Peppers are filled with a mix of spices, rice, and beef. They are great for serving with sour cream, guacamole, and tortilla chips for scooping.
- 4 large Bell Peppers, any color (see note)
- 1 pound Ground Beef (80% lean)
- 4 cloves Garlic, chopped
- ¾ cup Instant or “Minute” Rice (white or brown)
- 1 cup Frozen Corn
- 1 8 ounce can Tomato Sauce
- 1 Tablespoon Chili Powder
- 2 teaspoon Ground Cumin
- 1 ¼ teaspoon Salt
- ½ cup Shredded Mexican Blend Cheese
- 1 cup Shredded Mexican Blend Cheese
Prepare bell peppers by slicing off and discarding the stem. Carefully run a knife around the inside of the pepper to loosen the core. Then pull out and discard the core and seeds. (It’s okay if a few seeds remain in the bottom.)
Combine ground beef, garlic, instant rice, corn, tomato sauce, chili powder, cumin, salt, and ½ cup of cheese.
Spoon filling into peppers, pressing firmly to fill. (Note: At this point the peppers can be frozen in a freezer-safe plastic bag or other container.)
Arrange peppers in a slow cooker, leaning them against each other so they stay upright.
Pour 1 cup of water around the peppers.
Sprinkle remaining 1 cup of cheese on top of peppers.
Cover and cook on low for 3 to 4 hours or high for 2 to 3 hours. (Slow cooker can then switch to the warming function for up to 3 hours.)
Bell peppers come in many different sizes, so you may need to play around with this a bit. When bell peppers are in season and are very large (about the same length of my hand, from wrist to the top of my middle finger), 4 is just right (they should each weigh 6 to 8 ounces). If I buy the smaller peppers (like those that often come in 3-packs), I find that I need 6 peppers. If you ever have leftover filling, you can place it in a small mason jar or ramekin and slow cook it alongside the peppers.
If you are making this meal ahead for yourself or someone else, assemble the peppers and freeze them (before cooking) in a freezer-safe bag for 4 to 6 months. (Be sure to press out as much air as possible before sealing the freezer bag.) Refrigerate for up to 3 days. Freeze for up to 4 months. Print and attach the label below so cooking instructions are ready when you are!
Calories: 516kcal | Carbohydrates: 36g | Protein: 37g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 1140mg | Potassium: 936mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6017IU | Vitamin C: 213mg | Calcium: 327mg | Iron: 6mg