Slow Cooker Stuffed Peppers

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5-6 (depending on size) tri-color bell peppers

1 pound lean ground beef or turkey, uncooked

1 cup rice, cooked

1 cup black beans, rinsed and drained

1 cup frozen corn, thawed

1 cup red enchilada sauce

¾ cup shredded Mexican cheese

½ tablespoon chili powder

½ teaspoon ground cumin

salt and pepper


sour cream

shredded mexican cheese


enchilada sauce


lime wedges


1. Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside.

2. In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper.

3. Place the filling into the cavity of each pepper.

4. Cook on high for 2-3 hours or on low for 4-6 hours or until the meat is cooked through.

5. Serve immediately with some of the optional toppings, if desired.

Bon Appetit!

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