These slow cooker tex-mex stuffed peppers put a little twist on the original stuffed pepper recipe. They are made in the slow cooker and topped with amazing cilantro sour cream to complete this delicious and easy meal!
Because everyone needs a slow cooker meal after celebrating a holiday…
And that’s where these slow cooker Tex-mex stuffed peppers come into play, my friends.
I’m so exhausted from July 4th it ain’t even funny… but, the kids? They never even got tired. I swear I wish I had their energy. Amiright?
We spent the day with our neighbors and their kiddos at our house grilling hamburgers and hot dogs, playing in the pool, doing our own fireworks, and going to see the local fireworks show. We had a blast, but keeping up with all the kids playing, doing fireworks, and cooking- had momma super tired. But, we all know that even when momma is super tired, she must still put some food on the table at night- kids like require that and stuff. Ha!
So, I wanted an easy slow cooker meal that was comforting, yet delish…
Knocks on door (knock, knock) >>> enters these Tex-Mex slow cooker stuffed peppers.
Reasons Why You Need These Slow Cooker Tex-Mex Stuffed Peppers in Yo Belly:
- Super easy to make/time saver: seriously- theres no browning the meat in this recipe. The meat cooks in the slow cooker so theres no need to brown it first. #winningatlife
- Seriously delicious: with a spin on the classic stuffed pepper, these tex-mex stuffed peppers pack delicious flavor and the cilantro sour cream delivers just the right amount of ‘punch’.
- Because. Slow Cooker.: need I say more? ;)
Well, let’s not forget to chat about the amaze-balls cilantro sour cream that you’re gonna make to go with these baby’s. It is to DIE FOR! Not. Even. Kidding. It’s also simple and easy to make, yet loaded with flavor and really takes these slow cooker Tex-Mex stuffed peppers to a whole ‘nother level, y’all!
All you do is dump the chopped cilantro, sour cream, and salt into a blender or food processor, and voila! You have your cilantro sour cream done and ready to go.
So, let’s recap. You’re tired, yet want something comforting and delish to make for dinner. Enter >>> these slow cooker Tex-Mex stuffed peppers with cilantro sour cream into yo life.
All you gotta do is run to the store to grab the list of simple ingredients, throw them all in a bowl, stuff the peppers, and turn your slow cooker on, baby!
Let’s do this…
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Slow Cooker Tex-Mex Stuffed Peppers with Cilantro Sour Cream
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
Description
These slow cooker tex-mex stuffed peppers put a little twist on the original stuffed pepper recipe. They are made in the slow cooker and topped with amazing cilantro sour cream to complete this delicious and easy meal!
Ingredients
For the Tex-Mex Stuffed Peppers
- 6 bell peppers, any color, tops cut, stemmed and seeded
- 1 pound ground beef, uncooked
- 1.5 cups white rice, cooked
- 1 cup corn kernels, frozen
- 2 cups shredded cheddar cheese, divided
- 1– 15 ounce can black beans, drained
- 1– 10-ounce can red enchilada sauce
- 1– 14.5 ounce can diced tomatoes, drained
- 1/4 cup fresh cilantro leaves, chopped
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- salt and pepper, to taste
For the Cilantro Sour Cream
- 1 cup sour cream
- 1/2 cup cilantro leaves, chopped
- 1/4 teaspoon salt
Instructions
For the Peppers
- Lightly coat inside of 6-8qt slow cooker with olive oil.
- In a large bowl combine uncooked beef, cooked rice, corn, 1.5 cups of cheese, black beans, enchilada sauce, diced tomatoes, cilantro, chili powder, ground cumin, and salt & pepper (to taste). With a spoon, stuff this filling into each pepper. *
- Place all peppers in slow cooker. Cover and cook on low 3-4 hours or high 2-3 hours, or until peppers are tender and beef is cooked through. **
- Uncover peppers and top with remaining 1/2 cup of cheese. Cover and cook on low 10-20 min, or until cheese is melted. Serve immediately with cilantro sour cream drizzled on top.
For the Cilantro Sour Cream
- Combine all ingredients into food processor or blender until combined. Serve. ***
Notes
* depending on the size of your peppers you may have filling leftover. If so, lightly coat baking dish with olive oil. Bake mixture at 400 degrees for 25-30 min, or until ground beef is cooked through. Use this for: a quick lunch or dinner bowl or throw into tortilla shells for a burrito.
** we cooked the peppers on high for 3 hours
*** if you don’t have a blender or food processor, just chop up cilantro leaves as small as you can, add all ingredients to a bowl, and stop to combine.
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