Slow Cooker Beef Taco Stuffed Peppers Recipes

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 TACO MEAT LOAF STUFFED PEPPERS

Steps:

• Add the 1 1/2 cups salsa to the slow cooker.
• Cut the tops off the peppers remove and discard the seeds. Don't throw away the tops, chop up the top of the pepper and add to the meat loaf filling. In a medium sized bowl add the meat, diced tops from the bell peppers, onion, egg, sour cream, salsa, taco seasoning mix, crushed saltine crackers and rice. With clean hands mix the meat loaf ingredients together until just combined, don't over mix.
• Stuff the peppers with the meat loaf mixture.
• Place the stuffed peppers on top of the salsa.
• Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
• After cooking time is done add a 1/4 cup of cheese to each pepper. Add the lid back on the slow cooker and let the cheese melt, it will only take a few minutes.
• Serve and enjoy!

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.

TACO-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Cut off the top and remove the seeds from each pepper.
• Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
• While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
• NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
• Add diced onion - continuing to cook until softened, about 4-5 minutes.
• Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
• Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
• Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
• Return to the oven for 15 minutes until the cheese has melted.
• Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
• Enjoy!