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Stuffed Bell Peppers
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5 from 1 vote

Crock Pot Stuffed Bell Peppers

Servings 5
Author Life in the Lofthouse

Ingredients

  • 5 bell peppers
  • 1 pound lean ground beef
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 can (10 ounces) red enchilada sauce
  • 1/2 cup diced yellow onion
  • 2 cups cooked Mexican rice
  • 1 ½ cups shredded Colby-jack cheese divided
  • salt and pepper to taste

Optional Toppings

  • sour cream
  • salsa
  • guacamole

Instructions

  • Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.
  • In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
  • Fill crock pot with a half inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
  • Serve warm and with your favorite toppings. Enjoy!