Slow Cooker Mexican Stuffed Peppers

Everyone can agree that an easy, healthy, and delicious one-pot dish is the best meal you can have. These slow cooker Mexican stuffed peppers are not just delicious but also convenient. You simply mix, stuff, and let the crockpot do its magic. With just about 15 minutes of prep time and a few hours of slow cooking, you get a hearty, satisfying, and wholesome dinner that the whole family will love.

These crockpot Mexican stuffed peppers are loaded with enchilada sauce, ground beef, black beans, sweet corn, taco seasoning, and, of course, lots of Mexican cheese. They are ideal for Taco Tuesday and absolutely fantastic when paired with homemade picco de gallo, crema fresco, and lots of chunky guacamole.

After I shared my original recipe for Mexican stuffed peppers, many of you asked for a crockpot version, and how can I refuse? This is one of those trick meals that looks fancy and like you have spent hours in the kitchen, but actually takes minutes to assemble. I usually stuff the peppers the night before and refrigerate them. The next day, I just add them to the slow cooker and have dinner ready when I get home. This is such a perfect recipe for tasty weeknight dinners, and I always double it and freeze the leftovers for later! Another trick for having cozy, homemade dinners readily available.

Why you will love this recipe 

• Set it and go: With this slow cooker recipe, I can prepare these the night before, put them in the pot in the morning, set the timer, and have dinner ready when I get home. No extra work for me!  
• Unique Mexican blend: This is a unique Mexican blend of flavors in a stuffed pepper dish that I only use once in a while to perk up my stuffed pepper recipe. It turns a typical family favorite into a fun new weekday special.
• One pot to clean: I only have one pot to wash, so there is less cleanup, which is always a plus!
• Just a few ingredients: I only need a handful of basic ingredients I already have in my kitchen to make these peppers. 
• Save money: In fact, I can make this recipe for under $20 with just rice, beans, hamburger meat, veggies, and some cheese.

What you will need

• Meat: Uncooked organic lean (90/10) ground beef is best for a meaty, rich flavor, with no pesticides or antibiotics and less grease. 
• Produce: I like to use red and orange bell peppers because they have a natural sweetness that balances the spicy flavors and a softer texture that makes them easier to cut.  Frozen corn holds its texture for the long cooking time and won’t turn mushy like canned corn. It is also frozen at the peak of freshness, so it is sweeter. 
• Dairy: I use Mexican-style shredded cheese because it has a well-balanced creaminess from four types of cheese. This is the only time I recommend pre-shredded cheese, because Kraft has a good blend of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla that melts well in the finely shredded style.
• Sauce: I use my own homemade enchilada sauce because I know it has fresh, healthy ingredients with no fillers, and I can adjust the amount of each ingredient.
• Rice and beans: My Instant Pot rice is an easy, foolproof choice for this recipe because it is fast and always makes tender, fluffy rice that is never sticky. Canned black beans, rinsed and drained, provide an earthy flavor and hold their shape perfectly, even after hours of cooking. They also soak up all the flavors of the seasonings.
• Seasonings: Besides salt and pepper, I add garlic powder for an even, savory boost of umami flavor. The taco seasoning instantly infuses all the ingredients with a variety of Mexican flavors. I use my own taco seasoning so I can adjust the heat and keep the additives out.

How to prepare

Clean the peppers and prep the crockpot: First, I cut the tops off the peppers, remove the seeds and ribs, and rinse them. Then, I spray the bottom of the slow cooker with nonstick cooking spray to keep the peppers from sticking. 

Mix the filling: Next, I mix the ground beef, beans, rice, cheese, corn, enchilada sauce, taco seasoning, salt, and pepper in a large bowl until they are well combined.

Stuff: I use this mixture to fill each pepper and place them in the slow cooker.

Cook: After putting the lid on, I set it for 5-6 hours on Low or 3 hours on High. The meat filling should reach 165°F.

Rest and serve: When the time is up, I let them rest for 10 minutes before serving them with extra cheese on top.

Expert tip

Precooking the ground beef for extra flavor

If you have the time, instead of using raw ground beef, you can take an extra step to reduce excess grease in the peppers. Cooking raw meat in an enclosed space, like a green pepper, leaves nowhere for the grease to go, so it just builds up at the bottom. It only takes a few minutes to brown the beef, drain the grease, and let it cool before adding it to the rest of the ingredients. It also adds a delicious caramelized Maillard reaction, which gives it a rich crust and savory aroma. This will reduce the slow cooking time by about one hour.

More tips to consider:

• Dice the tops of the bell peppers and add them to the filling for extra color and flavor.
• Cook the rice in beef broth or some other flavorful liquid to make your peppers even more delicious. 
• If the peppers won’t stand upright, try packing them together snugly or slightly slicing the bottoms to level them so they don’t spill over. 
• Be careful not to overcook them, or they will be mushy.

Recipe variations and add-ins:

• Different meat: Use ground chicken or turkey for less fat and calories. 
• Other rice: I also like to use other varieties of rice, like brown or long-grain. Sometimes, I use my Instant Pot Mexican Rice for added flavor. 
• Carb-smart peppers: For those watching their carbs, I use my cauliflower rice, which is delicious on its own and has a nutty flavor I really like. 
• More veggies: To make these more filling, I like to add chopped mushrooms, olives, and diced tomatoes.
• Extra spicy: Don’t forget to make some spicy peppers for those who have to have the heat. I use red pepper flakes to add a kick to these Mexican peppers.

Serving suggestions:

These Mexican peppers go great with a big salad full of chopped tomatoes and cucumbers, like my cucumber-tomato-avocado salad. It is seasoned with fresh herbs like cilantro and has fresh red onions and lemon juice for a bright, tangy taste with a crunchy texture. A Mexican salad would also be wonderful with homemade honey lime dressing, diced avocado, English cucumber, red beans, sweet corn, and black olives.

Another side dish that pairs well with these delicious peppers is Mexican street corn potato salad, which is creamy and sweet with cotija cheese, red onions, and homemade lime mayo dressing. They are so tender that it feels like they melt in your mouth. I also make sure to serve them with a variety of toppings, including homemade salsa, shredded cheese, jalapeños, chopped cilantro, sour cream, hot sauce, and chipotle sauce. For dessert, try these buttery, tender Mexican wedding cookies or crispy churros covered in cinnamon sugar.

How to store leftovers:

• Refrigerate: Pack leftover peppers in a sealed container in the fridge, where they will last for 3 days.  
• Freezing: Freezing is not recommended.
• Reheating: I reheat my peppers in the oven at 350°F for 10-15 minutes.  

Frequently asked questions

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