Classic Recipes

Crockpot Stuffed Bell Peppers

I am so excited to share this recipe!

Servings: 6


1lb Extra Lean Ground Beef (96/4)
1 taco seasoning packet
6 large bell peppers
3 whole jalapeño peppers, diced
1 can enchilada sauce (hot or mild)
1 cup cooked rice (I used Uncle Ben’s Ready Rice, Spanish Style)
1 1/3 cup shredded cheese

Optional toppings: sour cream, salsa, guacamole

First, brown the meat and season with the taco seasoning packet. You can also substitute your own personal seasoning blend instead of the store-bought stuff!

Next, you will wash and prepare the bell peppers. Cut off the tops and use a spoon to scrape out the seeds and veins running up the inside. You should strive for a smooth interior to the pepper.

In a large mixing bowl, combine the seasoned meat, enchilada sauce, 1 cup of shredded cheese, 1 cup cooked rice, and the three diced jalapeños.

Prepare the crockpot with about 1 inch of water. Fill peppers with mixture and add to the crockpot. Sprinkle the remaining 1/4 of cheese across the tops of the peppers.

Cook on high for 2 hours. Be careful not to tip the contents of the peppers into the water when they are finished – use tongs!

You may serve with sour cream, salsa, guac, or as is! This is a great lower-carb alternative to taco shells or corn chips – and the filling is delicious!

Also: if your toddler decides to eat one of your peppers,
your partner just might finish off the filling in its own!

Nutritional Information: (no additional toppings added)

Calories: 250
Fat: 9
Carbs: 18
Protein: 22

You may choose to remove or replace the jalapeños – this is definitely a spicy recipe! (Probably too spicy for kiddos as is!) You can also save prep time by using the Crockpot to cook the meat – prepare as directed, but do not pre-cook the meat. In this case, you will want to cook on high for 4 hours, or low for 6 hours.

Thanks to Life in the Lofthouse for the original inspiration for this recipe!

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