Optimize your meal prep with my Easy Crockpot Stuffed Bell Peppers recipe.
This dish features lean ground beef seasoned with taco spices, enveloped in a sweet brown sugar tomato sauce, and topped with melty Mexican cheese. A perfect ‘set it and forget it’ solution for busy people.
I use Kraft Signature Mexican Cheese Blend in my crockpot stuffed peppers. But if you are on a special diet restrictions here is my recommendation. Replace the shredded cheese with Daiya Mexican Blend Shreds made with oat milk cream for a plant based, dairy free, lactose free mexican cheese alternative.
NOTE: Some taco seasoning can contain hidden sources of gluten in them. I use McCormick Original Taco Seasoning Mix. It is gluten free, dairy free and MSG free. I buy the large container because I can use it for tacos, enchiladas, stuffed peppers, gluten free taco hamburger mac and cheese, nachos, burritos or any other meal where I want to add the extra kick of taco seasoning.
Easy Crockpot Stuffed Bell Peppers
Effortless Eats: Easy Crockpot Stuffed Bell Peppers - A mix of lean beef, taco seasoning, and a unique sweet tomato sauce, all melted under Mexican cheese. Ideal for any day's dinner.
Ingredients
Instructions
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Prep
Using olive oil on a napkin or paper towel, lightly oil the sides and bottom of your crock. Optionally, you can use a non-stick spray like PAM Olive Oil.
Prep the bell pepper. About 1/4 inch from the top of your pepper, slice horizontally to cut through the top. Lightly twist the stem and core to remove the core. Using a pairing knife, remove leftover core pieces on the inside and rinse out any seeds that may have been left behind. Put them to the side.
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Prepare the Meat
In a large stainless steel bowl, add the ground beef, rice and taco seasoning. Drain one can of the rotel diced tomatoes into a measuring cup (reserving the liquid). Add the drained diced tomatoes to the meat mixture. Using gloved hands, or a spoon, mix the ingredients together until well combined.
I use gloved hands and mix by smooshing everything together like I would when making a meatloaf. This way, I ensure everything is well blended and there are no big chunks of tomatoes or meat in any one particular pepper.
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Stuff the Peppers
Using a large spoon, scoop the meat mixure into each of the bell peppers. Make sure to press down and fill them completely inside and mounded slightly on top.
Place peppers, sides touching, into the crockpot.
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Prep the Sauce
Using the same bowl your meat mixture was in, add the tomato sauce, brown sugar and resereved liquid from the first can of rotel diced tomatoes. Whick together until well blended. Add the second can of rotel diced tomatoes in green chiles, undrained to the tomato mixture. Mix well
Pour the sauce over each of the bell peppers in the crockpot. Sauce will spill over the sides. That is fine. You want that extra sauce in the crockpot.
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Cook
Cover the bell peppers with the lid of the crockpot and cook on low 6-7 hours or until internal temperature of the stuffed peppers reach 160°F–165°F.
Once internal temperature is achieved, top the bell peppers with 1 cup Mexican Cheese Blend. Replace the lid. Turn the crockpot off. Let the cheese melt fully (approximately 5 minutes) before serving.
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Serve
Serve the peppers by using meat tongs to pull a pepper out and put in a serving bowl or plate.
Serve with chips and salsa, refried beans. Side toppings can also be added such as lettuce, guacamole and sour cream.
