Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!

There is so much you can do in a slow cooker. From desserts, to breakfast, you can basically make anything in a slow cooker. Throw everything together and come home to a warm meal.

I wanted to make one of my favorite recipes in the slow cooker. I adapted my recipe for Healthy Mexican Quinoa and Turkey Stuffed Peppers and made it slow cooker friendly. This time I used brown rice in place of quinoa and added enchilada sauce for extra flavor and a little kick.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 6 hours
    •    Yield: Serves 6

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 (mexican, brown rice, or white rice)
    •    1 cup canned black beans, rinsed and drained
    •    1 cup frozen corn, thawed
    •    1 cup red enchilada sauce
    •    ¾ cup shredded Mexican cheese, plus more for topping, if desired
    •    ½ tablespoon chili powder
    •    ½ teaspoon ground cumin
    •    salt and pepper to taste

Optional Toppings

    •    cilantro
    •    sour cream
    •    shredded mexican cheese
    •    salsa
    •    enchilada sauce
    •    avocado
    •    lime wedges

Method

1. Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside.
2. In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper.
3. Place the filling into the cavity of each pepper.
4. Cook on high for 2-3 hours or on low for 4-6 hours or until the meat is cooked through.
5. Serve immediately with some of the optional toppings, if desired. Goes great with a side salad!

This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Stuffed-Peppers-1949773?prm-v1