Crock Pot Mexican Stuffed Bell Peppers

Stuffed bell peppers make me happy.

Being able to make them in the crock pot makes me even happier!

I saw this recipe the other day and was immediately inspired to test it out myself! I have been on a serious crock pot kick lately – I can’t get enough! I love not having to worry about even turning on the stove or the oven to make a tasty and delicious dinner. It was easy to make, full of flavor and involved minimal pre-cooking, which is awesome in my book.

What You Need:

• 4 bell peppers – any color works
• 1 pound of lean ground beef
• 1/2 of a yellow onion, diced
• 1 cup of canned enchilada sauce
• 1 1/4 cup of shredded jack cheese
• 3/4 cup of cooked mexican rice
• salt and pepper
• sour cream and diced green onion for toppings

How To:

1. Pour a cup of enchilada sauce into a heat proof measuring cup and add diced onion. Heat the onion/enchilada sauce mixture in the microwave for 5 minutes to soften onions.
2. Cut the tops off of four bell peppers – Remove stems and seeds and dice the tops, set aside
3. Pour 1/3 cup of water into the bottom of the crock pot and squeeze bell peppers in.
4. In a large mixing bowl, combine 1 lb. uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, 1 cup of shredded jack cheese, 3/4 cup of cooked rice, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
5. Fill bell peppers with ground beef mixture and top with more cheese.
6. Cook on low for about 6 hours or about 4 hours on high.

This recipe is insane. It takes about 15 minutes to prepare and after some quality time in the crock pot, it is one of the best things I’ve made {this week!}. You could even make these vegetarian by substituting refried beans or add some jalapeño for a little extra spice . I used my 5 qt crock pot and it fit 4 bell peppers perfectly – two for dinner and two for very tasty leftovers!

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What’s the best thing you’ve made in the crock pot recently? Please share!

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