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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Slow Cooker Mexican Stuffed Peppers Recipe

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This recipe for Slow Cooker Mexican Stuffed Peppers is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 depending on size tri-color bell peppers, tops cut off and seeds and ribs removed
1 pound lean ground beef or turkey uncooked
1 cup rice cooked (brown rice, or white rice)
1 cup canned black beans rinsed and drained
1 cup frozen corn thawed
1 cup red enchilada sauce
3/4 cup shredded Mexican cheese plus more for topping, if desired
1/2 tbsp. chili powder
1/2 tsp. ground cumin
salt and pepper to taste

Optional Toppings
cilantro
sour cream
shredded Mexican cheese
salsa
enchilada sauce
avocado
lime wedges
Directions:
Directions:
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 low for 4-6 hours or until the meat is cooked through. Serve immediately with some of the optional toppings, if desired.
Personal Notes:
Personal Notes:
I sometimes cut the peppers long ways in half and make stuffed pepper boats.

 

 

 

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