Slow Cooker Taco Stuffed Peppers Recipe
These Slow Cooker Taco Stuffed Peppers combine the flavors of a classic taco filling with tender bell peppers, slow-cooked to perfection. Ground beef, salsa, taco seasoning, and a blend of ingredients create a hearty, flavorful filling topped with melted cheddar cheese. Perfect for an easy, hands-off dinner that’s both comforting and delicious.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4-5 stuffed peppers (serves 4-5) 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Ingredients
Scale
Filling Ingredients
- 1 lb. ground beef
- 1/2 cup diced white onion
- 1 large egg
- 1/4 cup sour cream
- 1/4 cup salsa
- 1.25 oz. taco seasoning mix (1 packet)
- 15 saltine crackers, crushed
- 1/2 cup minute rice (uncooked)
- Chopped tops from 4-5 bell peppers (seeds removed)
Other Ingredients
- 4–5 bell peppers (any colors; 4 large or 5 medium-sized)
- 1 1/2 cup salsa (for the slow cooker base)
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Prepare the Salsa Base: Pour 1 1/2 cups of salsa into the bottom of your slow cooker, spreading it evenly to create a flavorful base for the peppers to cook on.
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds. Chop the discarded tops finely—they’ll be added back into the filling to maximize flavor and reduce waste.
- Make the Filling: In a medium bowl, combine the ground beef, diced bell pepper tops, diced onion, egg, sour cream, 1/4 cup salsa, taco seasoning mix, crushed saltine crackers, and uncooked minute rice. Use clean hands to gently mix everything until just combined, being careful not to overmix to keep the filling tender.
- Stuff the Peppers: Fill each hollowed bell pepper with the prepared taco meat mixture, pressing it in evenly but without overpacking.
- Arrange in Slow Cooker: Place the stuffed peppers upright on top of the salsa inside the slow cooker, arranging them so they fit snugly without tipping over.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on LOW for 5 hours. Avoid opening the lid during cooking to maintain temperature and ensure even cooking.
- Add Cheese Topping: After 5 hours, sprinkle about 1/4 cup shredded cheddar cheese on top of each stuffed pepper. Replace the lid and let the residual heat melt the cheese, which should take just a few minutes.
- Serve: Carefully remove the peppers from the slow cooker and serve warm. Enjoy your flavorful, cheesy taco stuffed peppers!
Notes
- Using uncooked minute rice allows the rice to cook fully during the slow cooking process without becoming mushy.
- Do not overmix the filling ingredients to keep the texture light and tender.
- Keep the slow cooker lid closed during cooking to prevent heat loss and ensure even cooking.
- You can customize the peppers by using different colors for a vibrant presentation.
- If desired, garnish with fresh cilantro, sour cream, or avocado slices for extra flavor.
Keywords: slow cooker stuffed peppers, taco stuffed peppers, slow cooker dinner, ground beef stuffed peppers, easy slow cooker recipes, Mexican stuffed peppers
