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Slow Cooker Mexican Beef Stuffed Peppers
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 4 large bell peppers
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup cooked white rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup salsa
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 cup shredded Mexican cheese blend
  • Chopped cilantro, for serving

Instructions
 

  • Cut the tops off the bell peppers and remove the seeds and membranes so they can stand upright.
  • In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned. Drain any excess fat.
  • In a mixing bowl, combine the cooked beef mixture with the rice, black beans, salsa, chili powder, cumin, and salt. Stir until everything is evenly mixed.
  • Spoon the filling into the prepared peppers, packing it gently but firmly.
  • Place the stuffed peppers upright in the slow cooker. Cover and cook on low for 5 hours.
  • Sprinkle the cheese over the tops of the peppers, cover again, and cook for 15 more minutes until the cheese is melted.
  • Remove the peppers from the slow cooker and top with chopped cilantro before serving.

Notes

Choose peppers that sit flat on their own so they stay upright while cooking. If your salsa is very mild, add an extra half teaspoon of chili powder to the filling. Leftovers keep well in the refrigerator for three days and reheat nicely in the microwave.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Mixing Bowl