Slow Cooker Stuffed Peppers with Ground Beef and Rice • Zona Cooks

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These Slow Cooker Stuffed Peppers are so easy and delicious filled with Mexican seasonings, ground beef, onions, garlic and cauliflower topped with tomato sauce and gooey Colby Jack cheese. Let them slow cook in the crock pot for just 3 – 6 hours.

This small batch recipe for two makes a great lunch, dinner, or impressive romantic date night meal.

Variations – this recipe can also be made with ground chicken or turkey instead of ground beef. The cauliflower rice can also be swapped out for ½ cup cooked white rice.

a graphic of Slow Cooker Stuffed Peppers. — Stuffed Peppers with Cauliflower Rice and Ground Beef

With very easy prep, let them slow cook in the crock-pot all day while you work, play, or take care of your home and family.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

Need something to go with it? Try these Au Gratin Potatoes for Two, Cheesy Twice Baked Potatoes or this Mashed Potato Casserole for Two.

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Sides to go with Stuffed Peppers

Try this delicious Cornbread or these homemade Dinner Rolls.

How to make Mexican Stuffed Peppers:

Dice the onion into small pieces.

Cut a circle around the top of the pepper and discard it. Scoop out the seeds and cut out the membranes.

two red peppers with the seeds and membranes removed.

In a bowl mix the ground beef, onion, 1/2 cup of the cheese, riced cauliflower, salt, garlic powder, chili powder, cumin, and 1/2 of the tomato sauce.

Spoon the beef mixture into the peppers and stand the peppers upright in a small crock pot. Add 1/4 cup of water to the bottom of the crock pot (not over the peppers). Click for a 4 quart crockpot.

two mexican stuffed peppers in a slow cooker crock pot. — Raw Stuffed Peppers

Pour the other half of the tomato sauce over the tops of the peppers. Cook on low for 6 hours or high for 3 hours.

two Mexican stuffed peppers topped with tomato sauce in a slow cooker crockpot. — Stuffed Bell Peppers with Cauliflower Ric

Uncover and add the remaining 1/4 cup of cheese to the tops. Recover and continue cooking for 5 – 10 minutes until cheese is melted.

2 Mexican stuffed peppers topped with cheese in a slow cooker crock pot. — Crockpot Stuffed Peppers without Rice

Carefully transfer to serving plates.

Serve and garnish with sour cream and chopped parsley if desired.

2 Slow Cooker Stuffed Peppers on a serving plate. — Stuffed Peppers with Cauliflower Rice

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Slow Cooker Stuffed Peppers

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

Ingredients

2 large bell peppers (any color)
1/2 lb ground beef
1/4 onion
1/2 cup raw cauliflower rice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
7 oz tomato sauce
3/4 cup shredded Colby Jack cheese
Optional for garnish – sour cream, chopped parsley

Instructions

Dice the onion into small pieces.
Cut a circle around the top of the pepper and discard it. Scoop out the seeds and cut out the membranes.
In a bowl mix the ground beef, onion, 1/2 cup of the cheese, riced cauliflower, salt, garlic powder, chili powder, cumin, and 1/2 of the tomato sauce.
Spoon the beef mixture into the peppers and stand the peppers upright in a small crock pot.
Add 1/4 cup of water to the bottom of the crock pot (not over the peppers).
Pour the other half of the tomato sauce over the tops of the peppers. Cook on low for 6 hours or high for 3 hours.
Uncover and add the remaining 1/4 cup of cheese to the tops. Recover and continue cooking for 5 – 10 minutes until cheese is melted.
Carefully transfer to serving plates.
Serve and garnish with sour cream and chopped parsley if desired.

Notes

Variations – this recipe can also be made with ground chicken or turkey instead of ground beef. The cauliflower rice can also be swapped out for ½ cup cooked white rice.