Slow Cooker Taco Stuffed Peppers
Change up taco night with these Slow Cooker Taco Stuffed Peppers. Each pepper is filled to the brim with lean ground beef, rice, black beans, cheese, taco sauce, and plenty of spices.
Family Friendly and Easy Stuffed Peppers
Looking for an easy, flavor-packed dinner to serve your small family? These Taco Stuffed Peppers have all the goodness of Mexican night without the fuss. This recipe is perfect for a small household, or if you’re like me (a newly empty nester) it’s just the right amount. It makes enough to enjoy a fresh, satisfying dinner with a few leftovers for lunch the next day. Plus, these peppers reheat beautifully, making them a great option for easy meal prep or low-effort weeknight cooking. You can even freeze a few for a quick grab-and-go dinner when you don’t feel like cooking from scratch.
Key Ingredients
- Ground Beef– We use lean ground beef so the peppers aren’t too greasy.
- Bell peppers– This can be any color you like.
- Cooked rice– White or brown rice works great.
- Black beans
- Corn– Frozen, canned, or fresh.
- Onions
- Taco sauce– Mild taco sauce works great but if you prefer it spicier, use medium.
- Pantry spices and herbs- Chili powder, cumin, paprika, oregano, garlic powder, salt and pepper
- Cheese– We use a combination of Jack and cheddar.
- Cilantro to garnish.
Additional Toppings to Enjoy with Taco Stuffed Peppers
I think toppings are the best part about any kind of taco style dinner. Our favorites for these stuffed peppers are cilantro, of coarse cheese, avocado, green onions, and sour cream.
Simple Step By Step Taco Stuffed Peppers
- Sauté ground beef and onions until meat is cooked through, then add in the spices and toast.
- Combine the ground beef with rice, corn, taco sauce, beans, and cheese.
- Generously stuff each pepper with the filling then place in the bottom of your slow cooker.
- Cook on high for 2-3 hours or on low for 4-6. Add more cheese to the top the last 5-minutes to melt.
Tips for the Best Slow Cooker Stuffed Peppers
- Use even size bell peppers so they all cook evenly.
- Don’t overcook the peppers. The filling is already cooked so when the peppers are tender, it’s ready to go!
Storing and Freezing Stuffed Peppers
Cool peppers completely and keep sealed in the refrigerator for up to 4 days. Freeze cooked and cooled peppers in a freezer safe container for up to 3 months. Allow to thaw completely, then reheat in the oven or microwave.
Slow Cooker Taco Stuffed Peppers
Equipment
- 6 Qt Slow Cooker
- medium skillet
Ingredients
- 2 large bell peppers any color
- 1/2 pound lean ground beef
- 1/4 cup onion, diced
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup mild taco sauce
- 1/2 cup black beans, drained and rinsed
- 1/3 cup corn frozen, canned, or fresh
- 1/2 cup cooked rice, white or brown
- 1 cup Mexican cheese blend, divided
- chopped cilantro to garnish
Instructions
- Carefully slice bell peppers in half and scoop out any of the seeds and white flesh. Set aside.
- Heat a skillet to medium high heat and brown 1/2 pound ground beef, breaking into crumbles. Cook until no longer pink. Stir in 1/4 cup onions, 1/2 tsp each chili powder and cumin, and 1/4 tsp each, paprika, oregano, garlic powder, salt and pepper. Cook just until onions start to soften, about 2-3 minutes. Remove from the heat.
- To the cooked meat stir in 1/2 cup taco sauce, 1/2 cup black beans, 1/3 cup corn, 1/2 cup cooked rice, and 1/2 cup Mexican cheese blend.
- Divide the meat filling between the 4 bell pepper halves, making sure to carefully press the mixture down into the peppers. Place in the slow cooker, filling side up and cook on high for 2-3 hours or on low for 4-6. Peppers should be tender but not mushy. The last 5-10 minutes of cooking time, top each pepper with the remaining 1/2 cup Mexican cheese blend. Garnish with cilantro and serve.
Notes
Nutrition
Love Stuffed Peppers?
Try these next! Stuffed Pepper Casserole, Low-Carb Stuffed Pepper Casserole, Stuffed Pepper Soup, and Spaghetti Stuffed Peppers.
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