Crockpot Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with seasoned ground beef, rice, beans, and corn in enchilada sauce, cooked in a slow cooker. Hearty and flavorful with Mexican spices, it's a simple hands-off weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 Bell Peppers
- 1 Cup White Rice
- 1- Pound Lean Ground Beef
- 1 10 Ounce Can Red Enchilada Sauce
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 3 teaspoons Dried Minced Onion
- 1 teaspoon Garlic Powder
- 1 Cup Frozen Corn
- 1 15.25 ounce can of black beans, drained and rinsed
- 1 ½ Cup Shredded Fiesta Cheese Blend (Divided)
- Optional toppings: Sour Cream, Lime, Cilantro
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 627mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 764mg
- Calcium
- 212mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.