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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!

Slow Cooker Tex-Mex Stuffed Peppers with Cilantro Sour Cream

Prep

Cook

Total

Yield 6 servings

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

For the Cilantro Sour Cream

Instructions

For the Peppers

  1. Lightly coat inside of 6-8qt slow cooker with olive oil. 
  2. 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. *
  3. 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. **
  4. 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

  1. 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. 

Recipe by So Damn Delish at https://sodamndelish.com/slow-cooker-tex-mex-stuffed-peppers/