Slow Cooker Tex Mex Stuffed Peppers | Inquiring Chef
Slow Cooker Tex Mex Stuffed Peppers
25 mins prepServes 4
Slow Cooker Tex Mex Stuffed Peppers are filled with a mix of spices, rice, and beef. They are great for serving with sour cream, guacamole, and tortilla chips for scooping.
0 Prepare bell peppers by slicing off and discarding the stem. Carefully run a knife around the inside of the pepper to loosen the core. Then pull out and discard the core and seeds. (It’s okay if a few seeds remain in the bottom.)
2 Combine ground beef, garlic, instant rice, corn, tomato sauce, chili powder, cumin, salt, and 1/2 cup of cheese.
4 Spoon filling into peppers, pressing firmly to fill. (Note: At this point the peppers can be frozen in a freezer-safe plastic bag or other container.)
6 Arrange peppers in a slow cooker, leaning them against each other so they stay upright.
8 Pour 1 cup of water around the peppers.
10 Sprinkle remaining 1 cup of cheese on top of peppers.
12 Cover and cook on low for 3 to 4 hours or high for 2 to 3 hours. (Slow cooker can then switch to the warming function for up to 3 hours.)
