Slow Cooker Taco Stuffed Peppers Recipe

Introduction

Slow Cooker Taco Stuffed Peppers are a delicious and easy meal that combines the flavors of a classic taco with the comfort of stuffed peppers. This recipe uses a slow cooker to make the preparation simple and hands-off, perfect for busy weeknights or meal prep.

Ingredients

• 1 1/2 cup salsa
• 1 lb. ground beef
• 4-5 bell peppers (any colors, 4 large or 5 medium)
• 1/2 cup diced white onion
• 1 large egg
• 1/4 cup sour cream
• 1/4 cup salsa
• 1.25 oz. taco seasoning mix (1 packet)
• 15 saltine crackers, crushed
• 1/2 cup minute rice (uncooked)
• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Step 1: Add the 1 1/2 cups of salsa to the bottom of the slow cooker.
2. Step 2: Cut the tops off the bell peppers and remove the seeds. Chop the tops finely to add into the meat mixture.
3. Step 3: In a medium bowl, combine ground beef, chopped pepper tops, diced onion, egg, sour cream, 1/4 cup salsa, taco seasoning, crushed saltine crackers, and uncooked minute rice. Mix gently with clean hands until just combined.
4. Step 4: Stuff each pepper with the meat mixture, packing it firmly but gently.
5. Step 5: Place the stuffed peppers upright on top of the salsa in the slow cooker.
6. Step 6: Cover and cook on LOW for 5 hours. Avoid opening the lid during cooking to maintain heat.
7. Step 7: After 5 hours, sprinkle about 1/4 cup shredded cheddar cheese on each pepper. Cover again and let the cheese melt for a few minutes before serving.
8. Step 8: Serve the stuffed peppers warm and enjoy!

Tips & Variations

• Use different colored bell peppers for a vibrant presentation and varied flavors.
• For a lighter version, substitute ground turkey or chicken for beef.
• Add some diced jalapeño to the meat mixture for a spicy kick.
• If you prefer, switch out the cheddar cheese with pepper jack or Monterey Jack for a different cheese flavor.
• Make sure not to overmix the meat mixture to keep the filling tender and juicy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The peppers also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook these stuffed peppers on HIGH instead of LOW?

While cooking on HIGH is possible, it may cause the peppers to become too soft or the filling to cook unevenly. For best results and even cooking, stick to LOW for the full 5 hours.

Do I need to pre-cook the rice before adding it to the filling?

No, the recipe uses uncooked minute rice, which cooks fully inside the slow cooker during the 5 hours of cooking, absorbing moisture from the salsa and beef mixture.

Slow Cooker Taco Stuffed Peppers Recipe

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★★★★★

4.5 from 83 reviews

These Slow Cooker Taco Stuffed Peppers are a flavorful and easy-to-make meal combining savory ground beef seasoned with taco spices, hearty rice, and melted cheddar cheese, all cooked to perfection in vibrant bell peppers. Perfect for a comforting dinner with minimal prep and hands-off cooking time.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 20 minutes
• Yield: 4–5 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Slow Cooker Base

• 1 1/2 cups salsa

Stuffing

• 1 lb. ground beef
• 4–5 bell peppers (any colors; 4 large or 5 medium)
• 1/2 cup diced white onion
• 1 large egg
• 1/4 cup sour cream
• 1/4 cup salsa
• 1.25 oz. taco seasoning mix (1 packet)
• 15 saltine crackers (crushed)
• 1/2 cup minute rice (uncooked)

Topping

• 1 cup shredded cheddar cheese

Instructions

1. Prepare the slow cooker base: Pour 1 1/2 cups of salsa into the bottom of the slow cooker to create a flavorful base for the stuffed peppers to cook on.
2. Prep the peppers and stuffing mix: Cut the tops off the bell peppers and remove the seeds. Chop the tops you removed and add them to a mixing bowl. In this bowl, add the ground beef, chopped pepper tops, diced onion, egg, sour cream, 1/4 cup salsa, taco seasoning, crushed saltine crackers, and uncooked minute rice. Mix all ingredients with clean hands just until combined to avoid tough meat.
3. Stuff the peppers: Fill each hollowed pepper with the meat mixture, packing it firmly but not overly compacted.
4. Arrange peppers in slow cooker: Place the stuffed peppers upright over the salsa in the slow cooker, ensuring they are stable and surrounded by the sauce.
5. Cook the peppers: Cover the slow cooker with the lid and cook on LOW heat for 5 hours. Do not open the lid during cooking to maintain temperature and moisture.
6. Add cheese topping: After 5 hours, sprinkle about 1/4 cup shredded cheddar cheese on top of each cooked pepper. Replace the lid and let it melt for a few minutes.
7. Serve and enjoy: Once the cheese is melted, serve the stuffed peppers warm directly from the slow cooker.

Notes

• Do not overmix the meat mixture to keep the texture tender.
• Use any color bell peppers for a vibrant presentation.
• Minute rice does not need pre-cooking as it will cook in the slow cooker.
• Keep the slow cooker covered during cooking to retain moisture and ensure even cooking.
• Leftovers can be refrigerated and reheated the next day.

Keywords: slow cooker stuffed peppers, taco stuffed peppers, ground beef stuffed peppers, easy slow cooker recipes, Mexican stuffed peppers