Easy Crock-Pot Stuffed Pepper Recipe Will Be Your New Go-To Dinner


I could without a doubt eat Mexican food every day for the rest of my life if no one was there to stop me. Or if I lacked any self control. With that being said, I’m always on the lookout for new ways to incorporate Mexican-style dishes into our weekly menu, and this recipe might be one of my favorites!

Easy Crock-Pot Stuffed Pepper Recipe:


  • 1 lb. ground beef
  • 1 (15-oz.) can black beans, drained
  • 1 (15-oz.) can diced fire-roasted tomatoes, drained
  • 2 c. shredded monterey jack cheese, divided
  • 1 c. cooked white rice
  • 1 c. frozen corn, defrosted
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 4 bell peppers, tops and seeds removed
  • 1 tbsp. Chopped cilantro, for garnish
  • Sour cream, for serving
  1. Combine beef, beans, tomatoes, 1 cup of cheese, rice, corn, cumin, chili powder, garlic powder, and oregano in a large bowl.
  2. Stir until ingredients are combined, then stuff peppers with the mixture.
  3. Place stuffed peppers in your Crock-Pot (open side up) and cook on high for 3 hours.
  4. When peppers are tender, top with cheese and cover on low for 5-10 minutes.
  5. Garnish with sour cream and cilantro and serve hot!