Tex-Mex Stuffed Peppers  

Tex-Mex Stuffed Peppers

Ingredients  

  • 5-6 tri-colored bell peppers, tops cut off and seeds and ribs removed  

  • 1 pound extra lean ground beef or turkey, uncooked  

  • 1 cup brown rice, cooked  

  • 1 cup black beans, rinsed and drained  

  • 1 cup frozen corn  

  • 1 cup red enchilada sauce  

  • ¾ cup shredded Mexican cheese, plus more for topping, if desired  

  • ½ tablespoon chili powder  

  • ½ teaspoon ground cumin  

  • Salt and pepper to taste  

  • Optional toppings: cilantro, sour cream, salsa, enchilada sauce, avocado, lime wedges 

Directions 

  1. Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside. 

  1. In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper.  

  1. Place the filling into the cavity of each pepper. 

  1. Cook on HIGH for 2-3 hours or on LOW for 4-6 hours or until the meat is cooked through.  

  1. Serve immediately with some of the optional toppings, if desired.