Best 10 Crock Pot Mexican Stuffed Peppers Recipes

CROCK POT STUFFED PEPPERS

Steps:

• Mix everything together and place your mixture inside the peppers.
• Place the stuffed peppers into the crock pot.
• In just a few hours you have a delicious dinner!

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

SLOW-COOKER ITALIAN-STUFFED PEPPERS

Steps:

• Cut tops off peppers; remove and discard seeds.
• Chop tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
• Stand peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).

SLOW-COOKED STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

MEXICAN BEEF-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

CROCK POT STUFFED BELL PEPPERS

Steps:

• Brown the ground beef brown in a pan and rinse the fat off using a collander in the sink return to pan. Stir in tomato soup, tomato sauce, Rotel Original diced tomatos with chilis, and black beans, but if you want to stretch it add more sauce or they will be to dry! lastly add a handfull of diced yellow bell pepper. Stir it all together.
• Put the remaining half can of sauce and tomato soup in a seperate bowl. Stuff the peppers with the filling, when choosing your bell peppers if you are making more get the tall skinny ones because you can fit more in the crock pot, but if your just halfing the recipe for 2 bell peppers then get the short chubby ones and cook in a small crock pot. Okay now you stuff the peppers place in the crock pot, if you have extra stuffing left over (I almost always do) then add it to the extra sauce that you set aside. Take this reserved sauce and pour over the bell peppers, and cook on low for several hours.

CROCK POT STUFFED PEPPERS

Steps:

• Cut tops from peppers and remove seeds, rinse and set aside.
• In a large fry pan or skillet cook hamburger and Italian sausage until browned, drain.
• Add chopped onion and cook until translucent.
• Remove from heat and add remaining ingredients. Mix well.
• Stuff filling into bell peppers: place into crock pot in an upright position. Peppers can be overstuffed. And leftover filling can either be frozen and used later or placed in and around peppers in crock pot.
• Cook on low setting about 7 hours or on high setting for about 3.5 hours.
• Can also be baked instead: place into a 8X12 baking dish and back covered at 350F degrees for 45 mins and uncovered for 15 mins or until browned as desired.
• Top with desired amount of shredded Swiss cheese when serving.
• Substitutions: Use Quinoa in place of rice. Use 6 to 8 med plum tomatoes in place of canned dice tomatoes. (may need to add liquid in this case.) Use 1 Tblsp of fresh chopped garlic in place of garlic salt.