Easy Crockpot Stuffed Peppers Mexican Style

Easy Slow Cooker Stuffed Peppers Mexican Style with Enchilada Sauce - Spice it up for Valentine's Day!
Spice up your Valentine's Day with Mexican-Style Stuffed Peppers
Yesterday was Valentine's Day, so I wanted to have something red for our dinner. Turns out my favorite grocery store had red bell peppers on sale, two for a dollar, and that is what I chose. I needed to fix something that would be ready when my sweetie got home, and his schedule is very unpredictable these days, so I chose to stuff the peppers and prepare them in my handy-dandy slow cooker. Here's my recipe:

Easy Crockpot Stuffed Peppers Mexican Style

2 red (or green or yellow) bell peppers
about a pound of lean ground beef
about half of a medium onion, diced
about a cup of frozen cut corn, thawed (or use a can of Mexicorn, drained)
1 can enchilada sauce

Wash the peppers and cut them in half; remove seeds and the white membranes. Mix the ground beef, onion, and corn together. Use the mixture to stuff the peppers, then place in the crockpot or slow cooker, setting them upright. 

Pour the can of enchilada sauce over the peppers. Cover and cook until done. (I have a small slow cooker, so I let them cook for about three hours on high then reduced the temperature to low until we were ready to eat, about another half hour. Of course you can increase the number of peppers and use a larger Crockpot or slow cooker to feed more people. This was more than enough for the two of us. 

With the enchilada sauce I expected this to be rather spicy, so I did not add spice to the meat. We were surprised that it turned out rather mild. Next time, if I'm in a spicy mood, I might add some chili powder to the mixture. Even without the spice, they tasted as good as they looked!


  1. Oh wow! Those look and sound so delicious!!

    1. Thanks! The recipe is a nice spin on something traditional, I think. So glad you stopped by!


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