Crock Pot Stuffed Peppers – Mexican Style
A recipe for colorful bell peppers cooked slow in a crock pot or slow cooker, stuffed with Mexican style ingredients including seasoned ground beef, rice, black beans and queso blanco. Super easy.
I don’t believe I could ever get enough stuffed chili 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.
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 chili 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 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.
There isn’t a whole lot of cooking involved, 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!
Let’s break down the recipe.
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 habaneros. 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.
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 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.
Lastly, spoon the mixture into each of your hollowed out peppers and add a bit of water to the bottom of the crock pot. Cook them low and slow for 5-6 hours, until the peppers are 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.
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 2-3 hours on high. 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.
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.
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!
Check Out Some My Other Stuffed Peppers Recipes
- Cream Cheese Stuffed Poblano Peppers
- Picadillo Stuffed Poblano Peppers
- Cajun Chicken Stuffed Poblano Peppers
- Cajun Shrimp Stuffed Poblano Peppers
- Spicy Vegetarian Stuffed Peppers
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.
- 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
- Chopped cilantro
- Mexican crema
- Favorite hot sauce for serving
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!