Mexican Syle Stuffed Bell Peppers for the Crock Pot
Transform your weeknight menu with these irresistibly flavorful Mexican-Style Stuffed Bell Peppers for the Crock Pot! This easy-to-make, hands-off recipe combines vibrant bell peppers stuffed with a zesty, protein-packed mixture of ground beef, black beans, rice, corn, and diced tomatoes, all seasoned with bold taco spices. Finished with a gooey layer of melted Mexican cheese and a sprinkling of fresh cilantro, these peppers are slow-cooked to tender perfection, infusing every bite with rich, savory flavors. Ideal for busy families, this comforting dish is not only hearty and nutritious but also perfect for meal prep. Serve with a squeeze of fresh lime for a citrusy kick that completes this crowd-pleasing dish! Keywords: Mexican-style stuffed bell peppers, crock pot recipes, slow cooker dinner ideas, easy stuffed peppers, taco-seasoned bell peppers.
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Recipe Information
Ingredients
- 6 large bell peppers (choose a mix of red, yellow, green, or orange)
- 1 pound ground beef
- 1 cup cooked white or brown rice
- 1 cup black beans (drained and rinsed)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup shredded Mexican blend cheese
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup water or chicken broth
- 0.25 cup chopped fresh cilantro (optional for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside, along with their tops.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles, about 5-7 minutes. Drain any excess fat.
Stir in the taco seasoning, salt, black pepper, diced tomatoes, black beans, corn, and cooked rice. Mix until well combined. Let the mixture cook for 2-3 minutes, then remove from heat.
Stuff each bell pepper with the mixture, packing it in firmly but leaving a little space at the top for the cheese.
Place the stuffed peppers upright in the crock pot. If needed, slice a thin layer off the bottoms of the peppers so they stand securely.
Pour the water or chicken broth into the bottom of the crock pot to help prevent burning and to create some steam for cooking.
Cover the crock pot and cook on low for 4-5 hours or until the peppers are tender but still hold their shape.
About 15 minutes before serving, sprinkle the shredded Mexican blend cheese on top of each pepper. Cover and let the cheese melt.
Garnish with chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
