[Crock Pot] Mexican Stuffed Peppers

The Summer Heat drives many of us out of the kitchen and onto the deck to grill.

Although I love grilled food (especially because that means Rich is doing a lot of the work), sometimes I just don’t want to eat Grilled Goodies everyday! So, this summer, when Mother Natures turns on the heat & you don’t want to turn your oven-heat on… turn instead to your Crock Pot!


Now, we often think of the Crock Pot for making thick and hearty Winter Dishes – but it can easily adapt to make delicious fresh flavored lighter summer dishes! The gorgeous Peppers that will soon be overflowing from your bountiful Summer Garden can easily be cooked up for your next great dinner in your Crock Pot.

Take your classic Stuffed Peppers and switch it up with the Mexican Flavors.

You are less than 5 hours away from a no-extra-heat kitchen and a delicious dinner.

Crock Pot Mexican Stuffed Peppers

[Crock Pot] Mexican Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 - 4
Ingredients
  • 4 bell peppers
  • 1 can re fried beans
  • 1 small onion, diced
  • 1 cup shredded cheese (jack or cheddar or Mexican blend of your choice)
  • 1 cup cooked Mexican rice (or white/brown rice cooked and seasoned with about 1 Tablespoon Tastefully Simple “Fiesta Party Mix Seasoning or your favorite Taco Seasoning or a mix of Mexican Spices)
  • ½ teaspoon each salt and pepper
  • 1 teaspoon Cumin
  • sour cream, diced green onion, & cilantro for topping
Instructions
  1. Dice your Onion & Cook Rice according to package directions. Cut the tops off your peppers, remove stems and seeds and dice the tops of the bell peppers.
  2. Once your rice is cooked, combine your spices, the peppers, onions, and can or re-fried beans in a bowl (or to save on dishes: the pot you cooked the rice in). Mix well and then taste – adjust as you feel is needed) Add in your Shredded Cheese to the now slightly cooled rice mixture.
  3. Fill (and pack it in there) the bell peppers with your ricey-yummy mixture and top with some more cheese.
  4. Cook in your Crock Pot on Low for about 3 – 5 hours (maybe even “keep-warm” setting if you want this to cook all day while you are at work and have it ready when you get home). Since there is nothing raw in here, you just want it hot and melty and yummy – and for those pepper to soften up a little bit.
inspired by Number 2 Pencil

And I leave you with this, Today’s Question of the Day… What is your favorite thing you have made in your Crock Pot?

(also – while you’re here, stick around and check out some of my other awesome Crock Pot Creations: Crock Pot Breakfast Casserole, Pulled Pork, Roasted Chicken, Corned Beef, and of course my very popular Crock Pot Apple Butter!)


Comments

[Crock Pot] Mexican Stuffed Peppers — 8 Comments

  1. Thanks for this recipe. I’m going to use this to cook my girl dinner next weekend…but maybe cut back on the beans a little ;-)

  2. I love making corned beef in the crock pot in the winter! I am going to try with while I wait for my new oven

What do you think?