Crock-Pot Mexican Stuffed Peppers
I absolutely love stuffed bell peppers! I make the classic stuffed peppers (recipe here) in the crockpot at least once a month, and everyone loves the stuffed bell pepper soup I make. This time I switched it up a little bit, and added a Mexican twist to them to make Mexican stuffed peppers. I have to say it was a huge hit at our house!
I’m not a huge fan of really spicy food, however, I found that this had just the right amount of kick to it. If the kids will be eating this you may switch the rotel for regular diced tomatoes to make it not as spicy.
Mexican Stuffed Peppers
Ingredients
- 5 bell peppers (any color)
- 2 lbs ground beef (cooked and grease drained)
- 1 small onion (diced)
- 1 1.25 oz. McCormick® Original Taco Seasoning Mix
- 1 15 oz can corn (drained)
- 1 10 oz can Rotel original
- 1 cup rice (uncooked)
- 1 15 oz can black beans or ranch style beans (drained)
- 1 15 oz can tomato sauce
- 1 cup cheese (any blend)
- 1 tsp cumin
Instructions
-
Wash and cut the top off the bell peppers and clean out the seeds.
-
Brown ground beef, onion, and add taco seasoning mix packet
-
In a large bowl mix together cooked ground beef with onions and taco seasoning along with drained corn, rotel, rice, beans, tomato sauce, cumin and 1/2 cup cheese, (save the other 1/2 cup of cheese to sprinkle on top of the peppers once they are done.
-
Fill the peppers with the meat mixture and place in a greased slow cooker.
-
Cook on LOW 5-6 hours add cheese on top and serve.
You can find more recipes just like this in the Recipe Index and be sure to follow Simple Mom Review on Pinterest for more!
