Slow Cooker Taco Stuffed Peppers Recipe

Introduction

Slow Cooker Taco Stuffed Peppers are a flavorful and easy meal that combines the zesty taste of tacos with the comfort of stuffed peppers. This hands-off recipe cooks all day in the slow cooker, making it perfect for busy days when you want a hearty, delicious dinner ready when you walk in the door.

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 (uncooked)
• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Step 1: Pour 1 1/2 cups of salsa into the bottom of the slow cooker.
2. Step 2: Cut the tops off the bell peppers and remove the seeds. Keep the tops, chop them finely, and set aside.
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 without overmixing.
4. Step 4: Stuff each bell pepper with the meat mixture, packing it firmly but not too tight.
5. Step 5: Arrange the stuffed peppers upright over the salsa in the slow cooker.
6. Step 6: Cover and cook on LOW for 5 hours. Avoid opening the lid during cooking to keep the heat consistent.
7. Step 7: Once cooking is complete, sprinkle 1/4 cup shredded cheddar cheese on top of each stuffed pepper. Replace the lid and let the cheese melt for a few minutes.
8. Step 8: Serve warm and enjoy your taco stuffed peppers!

Tips & Variations

• For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
• Add chopped cilantro or a squeeze of lime juice before serving for extra freshness.
• Use pepper jack cheese instead of cheddar for a spicier twist.
• If you prefer softer peppers, choose green peppers or cook for an additional 30 minutes.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. These can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked rice instead of minute rice?

It’s best to use uncooked minute rice as it cooks fully during the slow cooking process. Using pre-cooked rice may result in a mushy texture.

Do I need to pre-cook the ground beef?

No, the ground beef cooks thoroughly inside the slow cooker along with the other ingredients, making the recipe simpler and less messy.

Slow Cooker Taco Stuffed Peppers Recipe

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★★★★★

4.5 from 105 reviews

These Slow Cooker Taco Stuffed Peppers are a delicious and easy meal combining the flavors of classic tacos with the convenience of slow cooking. Ground beef mixed with taco seasoning, salsa, rice, and crispy saltine crackers is stuffed inside bell peppers and cooked slowly to tender perfection. Topped with melted cheddar cheese, they make a flavorful, hearty dish perfect for busy weeknights.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 20 minutes
• Yield: 4–5 stuffed peppers (serves 4-5) 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

For the Filling

• 1 lb. ground beef
• Chopped tops of 4-5 bell peppers (seeds removed, tops reserved and diced)
• 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)

Other Ingredients

• 4–5 bell peppers (any color, 4 large or 5 medium sized, tops cut off and seeds discarded)
• 1 1/2 cup salsa (for slow cooker base)
• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Prepare the Slow Cooker Base: Pour 1 1/2 cups of salsa into the bottom of the slow cooker. This will keep the peppers moist and flavorful during slow cooking.
2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds completely. Chop the tops and set aside to mix with the filling.
3. Mix the Filling: In a medium bowl, combine ground beef, diced pepper tops, diced white onion, egg, sour cream, 1/4 cup salsa, taco seasoning mix, crushed saltine crackers, and uncooked minute rice. Mix gently with clean hands until just combined to avoid a dense texture.
4. Stuff the Peppers: Fill each hollowed-out pepper with the meat mixture until fully stuffed.
5. Arrange in Slow Cooker: Place the stuffed peppers upright on top of the salsa in the slow cooker.
6. Cook Slowly: Cover the slow cooker and cook on LOW for 5 hours. Do not open the lid during cooking to maintain heat and moisture.
7. Add Cheese Topping: After 5 hours, sprinkle about 1/4 cup shredded cheddar cheese on each stuffed pepper. Cover and allow the cheese to melt for a few minutes.
8. Serve: Carefully remove the stuffed peppers from the slow cooker and serve warm. Enjoy your flavorful taco stuffed peppers!

Notes

• Do not overmix the filling to keep the texture tender.
• Minute rice is added uncooked since it will cook absorb the moisture in the slow cooker.
• Use a variety of bell pepper colors for a vibrant presentation.
• Resist opening the slow cooker lid during cooking to ensure even heat distribution and proper cooking.
• If preferred, you can substitute ground turkey for ground beef for a leaner option.
• Leftovers can be refrigerated for up to 3 days and reheated gently in a microwave or oven.

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