Slow Cooker Taco Stuffed Peppers Recipe

Introduction

Slow Cooker Taco Stuffed Peppers are a delicious and easy twist on classic stuffed peppers. Packed with seasoned ground beef, rice, and a flavorful salsa base, they make a comforting and hands-off meal perfect for busy days.

Ingredients

• 1 1/2 cups salsa
• 1 lb. ground beef
• 4-5 bell peppers (any colors; 4 large or 5 medium)
• 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 (not cooked)
• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Step 1: Pour 1 1/2 cups of salsa into the bottom of your slow cooker.
2. Step 2: Prepare the bell peppers by cutting off their tops and removing the seeds. Chop the pepper tops and set aside for the filling.
3. Step 3: In a medium bowl, combine the ground beef, chopped pepper tops, diced onion, egg, sour cream, 1/4 cup salsa, taco seasoning, crushed saltine crackers, and uncooked minute rice. Mix gently with clean hands until just combined—avoid overmixing to keep the filling tender.
4. Step 4: Stuff each pepper with the meat mixture, pressing gently to fill.
5. Step 5: Place the stuffed peppers standing up on top of the salsa in the slow cooker.
6. Step 6: Cover and cook on LOW for 5 hours. Avoid opening the lid during cooking to maintain heat and moisture.
7. Step 7: When done, sprinkle about 1/4 cup shredded cheddar cheese on each pepper, cover again, and let it melt for a few minutes before serving.

Tips & Variations

• Use a mix of colorful bell peppers to create a vibrant dish.
• For a spicier kick, add diced jalapeños or use a spicy salsa.
• Substitute ground turkey or chicken for a leaner option.
• If you prefer softer peppers, cook an additional 30 minutes on LOW.
• Serve with sour cream or guacamole for extra creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat until warmed through. For longer storage, freeze stuffed peppers in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of minute rice?

It’s best to use minute rice as it cooks quickly in the slow cooker. If using regular rice, pre-cook it fully before adding it to the meat mixture to ensure it cooks properly.

What if I don’t have a slow cooker?

You can bake the stuffed peppers in a covered dish at 350°F (175°C) for about 1 hour or until the filling is fully cooked and peppers are tender. Add cheese during the last 5 minutes of baking to melt.

Slow Cooker Taco Stuffed Peppers Recipe

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★★★★★

4.7 from 84 reviews

• Author: Elara
• Total Time: 5 hours 20 minutes
• Yield: 4–5 servings 1x

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Description

Slow Cooker Taco Stuffed Peppers are a delicious and easy-to-make meal combining the flavors of seasoned ground beef, rice, and salsa stuffed inside tender bell peppers. This recipe uses a slow cooker for a hands-off approach, resulting in perfectly cooked stuffed peppers with melted cheddar cheese on top, perfect for a comforting weeknight dinner.

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Ingredients

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For the Filling

• 1 lb. ground beef
• Diced tops from 4-5 bell peppers (seeds removed)
• 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 uncooked minute rice

Other Ingredients

• 4–5 bell peppers (4 large or 5 medium, any colors)
• 1 1/2 cup salsa (for the slow cooker base)
• 1 cup shredded cheddar cheese (for topping)

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Instructions

1. Prepare the slow cooker base: Add 1 1/2 cups salsa into the slow cooker and spread it evenly to create a flavorful base for the peppers to cook on.
2. Prepare the peppers: Cut the tops off the bell peppers, remove and discard the seeds. Chop the tops finely to add to the meat filling.
3. Mix the filling: In a medium bowl, combine the ground beef, chopped pepper tops, diced onion, egg, sour cream, 1/4 cup salsa, taco seasoning mix, crushed saltine crackers, and uncooked minute rice. Gently mix with clean hands until just combined to avoid overmixing.
4. Stuff the peppers: Carefully fill each hollowed bell pepper with the meat mixture, packing it well but not overflowing.
5. Arrange in slow cooker: Place the stuffed peppers upright on top of the salsa base in the slow cooker, fitting them snugly.
6. Slow cook: Cover and cook on LOW for 5 hours, avoiding opening the lid during this time to keep the temperature consistent.
7. Add cheese topping: Once cooking is complete, sprinkle about 1/4 cup shredded cheddar cheese on top of each pepper. Place the lid back on and let the cheese melt for a few minutes.
8. Serve: Once the cheese is melted, serve the peppers hot and enjoy your hearty taco-stuffed slow cooker meal.

Notes

• You can substitute ground turkey or chicken for a leaner protein option.
• If you prefer spicy, add chopped jalapeños or increase the taco seasoning amount.
• Minute rice is used uncooked as it will cook inside the slow cooker; do not pre-cook.
• Use different colored bell peppers for a vibrant presentation.
• Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.

• Prep Time: 20 minutes
• Cook Time: 5 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker stuffed peppers, taco stuffed peppers, easy slow cooker recipes, ground beef stuffed peppers, crockpot stuffed peppers, taco seasoning, weeknight dinner