Slow Cooker Mexican Stuffed Peppers Recipe

Slow Cooker Mexican Stuffed Peppers

Slow Cooker Mexican Stuffed Peppers are loaded with enchilada sauce, ground beef, black beans, and corn. This is an easy and satisfying meal!

Course Main Course
Cuisine American, Mexican
Keyword Slow Cooker Mexican Stuffed Peppers
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 380 kcal
Author Catalina Castravet


  • 6 colorful bell peppers tops cut off and seeds and ribs removed
  • 1 lb ground beef 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 blend cheese plus more for topping, if desired
  • 2 tablespoons Taco Seasoning
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Optional Toppings

  • cilantro
  • sour cream
  • more cheese


  1. Spray the bottom of a slow cooker with nonstick cooking spray.
  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. Fill the peppers with ground beef mixture, then place in the crockpot.
  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 and top with some cilantro, cheese and sour cream.

Nutrition Facts
Slow Cooker Mexican Stuffed Peppers
Amount Per Serving
Calories 380 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Cholesterol 56mg 19%
Sodium 540mg 23%
Potassium 601mg 17%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 7g
Protein 21g 42%
Vitamin A 86.6%
Vitamin C 188.5%
Calcium 13.8%
Iron 18.4%
* Percent Daily Values are based on a 2000 calorie diet.