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.
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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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.
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.
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.
You may also enjoy
- Chicken Stuffed Poblano Peppers
- Mexican Beef Casserole
- Beef Tenderloin and Elote Tacos
- Ground Beef and Potato Casserole
- Sheet Pan Cauliflower
Slow Cooker Stuffed Peppers
Equipment
Ingredients
- 2 large bell peppers (any color)
- ½ lb ground beef
- ¼ onion
- ½ cup raw cauliflower rice
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- 7 oz tomato sauce
- ¾ 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.
Video
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.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Matthew Fortney
Monday 26th of October 2020
So you don't brown the beef first?
Zona
Monday 26th of October 2020
Hi Matthew, correct, you do not need to brown the ground beef first. It will fully cook in the crockpot and have great flavor and texture.
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