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20 April 2020

Crockpot stuffed peppers stuffed with Mexican style seasoned ground beef, rice, black beans and queso blanco, then cooked in a slow cooker. Super easy! Perfect for bell peppers!

I don’t believe I could ever get enough stuffed peppers. They’re just so PERFECT for stuffing, aren’t they? It’s like they were made just for this purpose, bell peppers in particular. Everyone loves stuffed bell peppers.

They’re mostly hollow so you can fit a lot inside of them, thick walled so they can withstand long cooking and still retain a pleasant “meatiness”, and they are just the right size to make a satisfying meal.

I’ve made all sorts of stuffed peppers – See our Stuffed Pepper Recipes – but the crock pot will allow you a bit more freedom throughout the day, so bust out the crock pot and get moving.

This is one of those “noon time” recipes where I can head down to the kitchen, enjoy a super quick lunch, then prep these crockpot stuffed peppers and get them going in the crock pot so we can enjoy them later on for dinner.

Patty and I work from home, so recipes like this are ideal.

Crockpot Stuffed Peppers Recipe

Slow Cooker Stuffed Peppers Are Easy!

There isn’t a whole lot of cooking involved in making slow cooker (or crock pot) stuffed peppers, other than to cook down your initial vegetables, browning the ground beef and making rice. We’re using Mexican-style ingredients, though the crock pot will work for any stuffed pepper recipe.

Also, I like to make a large batch of these – 10 at a time – so that I can freeze some for heating up later on. The recipe portions reflect this amount, so if you’d like to make a smaller batch, scale down the ingredients appropriately. Or, learn How You Can Freeze Stuffed Peppers.

Fun! Save time later!

Crock Pot Stuffed Peppers – Mexican Style – Recipe

Let’s talk about how we make them, shall we?

Ingredients Needed

  • FOR THE PEPPERS & STUFFING
  • 10 colorful bell peppers (or use any larger pepper of equivalent size, green bell peppers are great for this)
  • 1 tablespoon olive oil
  • 1 jalapeno pepper, chopped (omit for milder stuffed peppers)
  • 1 small white onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound ground beef
  • 2 cups cooked white rice
  • 15- ounce can black beans
  • 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
  • Mexican crema or sour cream
  • Diced avocado
  • Favorite hot sauce for serving – spice it up, my friends!

How to Make Crock Pot Stuffed Peppers – The Recipe Method

First, slice off the tops of your collection of colorful bell peppers and core out the insides. I like to use a mixture of colors, but any will do. Next, cook up the jalapeno pepper, onion and garlic in a bit of oil.

You can use spicier peppers if you’re looking for more heat with this meal. Toss in a couple habanero peppers. Why not? Or, omit the jalapeno if you’re seeking a milder version. The flavor will still be there. Trust me.

Next, brown the ground beef in the pan. Browning the meat is important for texture. I’ve seen some recipes that stuff the peppers with raw ground beef, but this results in a somewhat mealy texture, which I don’t find very pleasant, so make sure you at least brown the beef or cook the meat mixture.

If you cook it all the way through it will not hurt the recipe. There is plenty of moisture. Also, you CAN use other ground meats, so consider ground turkey, chicken or pork, though lower fat meats might result in a drier stuffed pepper.

Once you’ve browned the meat, add it all to a mixing bowl with the cooked rice, black beans, crushed or diced tomatoes, corn, queso blanco and taco seasonings. You can use your favorite store bought brand, or have fun and make your own, like this one – Homemade Taco Seasoning Blend Recipe. Dash in a bit of salt and pepper to your tastes and mix it all up. Garlic powder is a nice extra. Tomato sauce is also a nice addition for saucier crockpot stuffed peppers.

Lastly, spoon the mixture into each of your hollowed out peppers and add a bit of water to the bottom of the crockpot. Top with any remaining cheese. You can use your favorite cheese for this recipe. I use anywhere from 1/2 cup to 1 cup cheese of Monterrey Jack, though pepperjack is nice, or cheddar. Use a good melty cheese.

Cover an cook them low and slow for 5-6 hours (or for 3 hours on high), until the peppers are tender and softened and everything is cooked through. It may drive you mad with hunger as the smells fill the house all day, but hey! It’s the burden you must bear for awesome flavor.

When they are done, serve them with some of your favorite fixings over the top. I spooned on a bit of Mexican crema, some diced avocado, chopped cilantro and a bit of hot sauce, but other options might include extra shredded cheese, homemade salsa or picante sauce, crumbled tortilla chips, or whatever else you like.

Crock Pot Stuffed Peppers – Mexican Style – Recipe

Boom! Done! Quick and easy to prepare, then just wait for the slow cooker to do it’s work. Don’t you love it! Simple enough, my friends!

Here are answers to further questions about making crock pot stuffed peppers.

How Long Do You Cook Stuffed Peppers in a Crock Pot or Slow Cooker?

Stuffed peppers should  cook for 4-5 hours in the crock pot or slow cooker on low, or on high for 3 hours (2 hours is ok). Stuffed peppers cooked this way are pretty forgiving, so if you leave them in a bit longer, they will usually be OK. Just don’t leave them in for TOO long or they can begin to fall apart.

Can You Freeze Stuffed Chili Peppers?

The answer is YES. Absolutely. Freezing your stuffed peppers is a smart way to keep them. I enjoy making larger portions so we can have quick meals throughout the week. It’s a huge time saver. They will easily last several months in the freezer, even up to a year, though mine don’t stick around that long. However, there are some important steps to take to ensure you retain the quality you desire.

Learn how to freeze stuffed peppers.

Thanks so much for checking out the recipe and the web site. I hope you enjoy it! Let me know how yours turn out.

If you enjoy stuffed peppers and jalapeno poppers (who doesn’t?), check out our cookbook!

Jalapeno Poppers and Other Stuffed Peppers - The Cookbook

Check Out the Cookbook

Check Out Some My Other Stuffed Peppers Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Crockpot Stuffed Peppers Recipe
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5 from 1 vote

Crock Pot Stuffed Peppers Recipe (Mexican Style)

Crockpot stuffed bell peppers stuffed with Mexican style seasoned ground beef, rice, black beans and queso blanco, then cooked low and slow in a slow cooker. Super easy!
Prep Time15 mins
Cook Time10 mins
Slow Cooker5 hrs
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: crock pot, dinner, slow cooker, stuffed peppers
Servings: 10
Calories: 325kcal

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
  • 15- ounce can crushedtomatoes
  • 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

Instructions

  • Slice the tops from the bell peppers and core out the insides. Set them into a crock pot or slow cooker. You may need 2 slow cookers.
  • Heat the oil in a small pan to medium heat and add the onion and jalapeno pepper. Cook about 5 minutes to soften.
  • Add the garlic and cook another minute, stirring.
  • Add the ground beef and cook about 5 minutes to brown it. You don't need to cook it all the way through, as it will finish in the crock pot.
  • Add the mixture to a large bowl and cool.
  • To the bowl, add the rice, black beans, crushed tomatoes, corn, shredded cheese and taco seasoning. Add salt and pepper to taste and mix it together with a wooden spoon.
  • Spoon the stuffing into each bell pepper.
  • Add about a half inch of water to the bottom of the crock pot or slow cooker and cook on low for 4-5 hours on low, or 2-3 hours on high, or until everything is cooked through and the peppers have softened to your preference.
  • Serve with cilantro and crema over the top, and your favorite hot sauce. Enjoy!

Nutrition

Calories: 325kcal | Carbohydrates: 31g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 326mg | Potassium: 715mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3945IU | Vitamin C: 160.9mg | Calcium: 134mg | Iron: 3mg

NOTE: This recipe was updated on 4/20/20 to include new information. It was originally published on 5/17/17.

Crock Pot Stuffed Peppers - Recipe

 

Crockpot Stuffed Peppers
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