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5.0 from 3 votes

Crock Pot Stuffed Bell Peppers

Bell peppers are hollowed out and stuffed with a seasoned ground beef filling and slow cooked until tender.

Servings: 5
Course: Main Course , Lunch , Dinner , Others
Cuisine: American , Mexican

Ingredients

  • 5 bell peppers
  • 1 pound lean ground beef
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 can (10 ounces) Red Enchilada Sauce
  • 1/2 cup diced yellow onion
  • 2 cups Cooked Mexican Rice
  • 1 ½ cups shredded Colby-Jack cheese divided
  • salt and pepper to taste
Optional Toppings
  • sour cream
  • salsa
  • guacamole

Instructions

    Cup of Yum
  1. Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.
  2. In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
  3. Fill crock pot with a half inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
  4. Serve warm and with your favorite toppings. Enjoy!