Light Crock Pot Taco Stuffed Peppers Recipes

CROCK POT STUFFED PEPPERS RECIPE

Steps:

• Cook rice according to package directions; set aside to cool.
• Cut tops off bell peppers so that you have a 1.5-2 inch hole in the tops.
• Using a toothpick, poke 3-4 holes towards the bottom of the bell peppers.
• In a large bowl, stir together the cooled rice, ground turkey, taco seasoning and 1 1/4 cups of cheese.
• Spoon filling into the bell peppers. Press it right in using a spoon.
• Arrange filled bell peppers in a 6 quart slow cooker; sprinkle with remaining cheese.
• Cook on low for 4-5 hours, or until cooked through. You can check using an instant read thermometer that the filling has reached 165°F in the middle.

SLOW COOKER BEEF TACO STUFFED PEPPERS

Steps:

• Heat a large skillet over medium heat.
• Chop the tops off of the peppers (about 1 inch from the top) and set the peppers aside.
• Dice the red part of 2 of the pepper tops, discarding the other 2 tops, and set aside.
• Add the ground beef to the skillet, adding the onions and diced peppers after about 4 minutes.
• Cook the minute rice according to package directions while the beef browns.
• Once the beef is browned, add the cumin, garlic powder, diced tomatoes and beef broth and allow to simmer for a couple of minutes then remove from the heat.
• In the meanwhile, remove the seeds from the red peppers.
• Transfer the beef mixture to a large mixing bowl and stir in the cooked rice, the beaten egg and ½ cup shredded cheese.
• Turn the slow cooker on HIGH (or LOW if preferred - see below)and add 1/4 cup water.
• Using a spoon, stuff the peppers with the beef mixture and place them upright into the slow cooker.
• Cover and cook on HIGH for 3 hours or LOW for 5-6 hours.
• Just before serving, carefully remove the cover and top each pepper with the remaining shredded cheese.
• Cover for 2-3 minutes until melted.
• Garnish with fresh cilantro if desired.
• Serve warm with side dishes of choice.

LIGHT CROCK POT TACO STUFFED PEPPERS

Steps:

• In a medium bowl combine ground beef, rice, corn, salsa, Greek yogurt, zucchini, green onion and taco seasoning until well mixed.
• Slice off the top of each pepper and set aside. Scoop out the seeds and fill with beef mixture.
• Spray your Crock Pot with non-stick spray and set your stuffed peppers inside. Top each pepper with the tops of the peppers. Cook the peppers on high for 4 hours or low for 8 hours.
• Serve topped with avocado and queso fresco.

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.