Looking for more stuffed pepper recipes? Try my amazing Chipotle Chicken Stuffed Peppers or my Healthy Mexican Quinoa and Turkey Stuffed Peppers! 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 – nothing beats that! 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. Vegetarian? No problem! To turn this recipe into vegetarian stuffed peppers, just skip the meat and amp up the beans and veggies! You can even try adding a different bean, like chickpeas to change things up a little! To make them vegan stuffed peppers, use vegan cheese instead of dairy.
Ingredients for the BEST stuffed peppers
The full ingredient list and measurements are listed in the printable recipe below.
Bell Peppers: I used red, yellow, and green. Any color of bell pepper will work well – pick your favorite! Lean ground meat: You can use either ground beef, pork, chicken or ground turkey depending on what you have on hand. They all would taste great in this! Rice: The rice adds some starch and makes the stuffed peppers more filling. Black beans: For a little extra protein with a Mexican twist! Enchilada Sauce: Either a store-bought enchilada sauce or a homemade sauce. It adds so much flavor to these slow cooker stuffed peppers! Spices: Cumin and chili powder give the filling a little kick and flavor. Cheese: Shredded Mexican cheese is perfect in this recipe! It really brings all of the ingredients together and makes the peppers more filling.
How to make stuffed peppers in the slow cooker
Prep the slow cooker and ingredients: Spray the bottom of a slow cooker with nonstick cooking spray and then place the peppers inside.
Add ground turkey, rice, black beans, corn, enchilada sauce, cheese and seasonings to a large bowl. Mix to combine.
Stuff the peppers with the filling.
Cook & serve: Cook on high for 2-3 hours or on low for 4-6 hours or until the meat is cooked through.
Serve immediately with some of the optional toppings listed below, if desired. Serve these Mexican stuffed bell peppers with a side salad to make it a full meal!
What toppings should I serve with Slow Cooker Stuffed Peppers?
There are plenty of options! Here are a few of my go-to’s: If you want to use something other than rice, try quinoa or cauliflower rice!
Cheese (Mexican, cheddar, or queso fresco) Sour cream Greek yogurt Salsa (red or green) Enchilada sauce Hot sauce Avocado Pico de Gallo Fresh cilantro A squeeze of fresh lime
How to store and freeze stuffed peppers
Store: Leftovers in an airtight container in the refrigerator for up to 4 days. Reheat: To heat up the leftovers, simply add the Mexican stuffed peppers to an oven-safe dish and reheat in the oven or microwave until heated through. Freezing: Freeze this dinner for up to 3 months in the freezer. When you’re ready to eat it, thaw it completely before heating it up in the oven.
more quick and easy Mexican recipes to try:
Instant Pot Chicken Carnitas Loaded Mexican Sweet Potatoes Refried Black Beans Mexican Salmon Salad Quinoa Stuffed Peppers Mexican Chicken Rice Bake Slow Cooker Mexican Beef
