No Reviews
You must be logged in to post a review.
Mexican Slow Cooker Stuffed Peppers
x
Print Options
Description
Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!
Ingredients
- 6 whole Tri-color Bell Peppers, Tops Cut Off And Seeds And Ribs Removed
- 1 pound Lean Ground Beef Or Turkey, Uncooked
- 1 cup Rice, Cooked (mexican, Brown Rice, Or White Rice)
- 1 cup Black Beans, Rinsed And Drained
- 1 cup Frozen Corn, Thawed
- 1 cup Red Enchilada Sauce
- ¾ cups Shredded Mexican Cheese, Plus More For Topping, If Desired
- ½ Tablespoons Chili Powder
- ½ teaspoons Ground Cumin
- Salt And Pepper
Preparation
Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside.
In a large bowl, combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper. Place the filling into the cavity of each pepper.
Cook on high for 2–3 hours or on low for 4–6 hours or until meat is cooked through. Serve immediately with optional toppings, if desired. Goes great with a side salad!
More Recipes from Kelley Simmons @ Chef Savvy
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.