Slow Cooker Taco Stuffed Bell Peppers.
My Slow Cooker Taco Stuffed Bell Peppers are a fun taco version of your favorite stuffed pepper! Slow-cooked until tender and delicious!
Equipment
- Slow Cooker
Ingredients
- 2 pounds ground beef
- 8 bell peppers, any color
- 1 medium sweet onion, diced
- 2 eggs
- ½ cup sour cream
- 1 16 oz jar salsa mild, medium, or hot
- 2-3 tbsp taco seasoning
- 1 cup pre-cooked brown rice I like to cook my rice in chicken broth or chicken bone broth
- 2 cups shredded white cheddar cheese yellow cheddar or Monterey also work well
- sour cream or greek yogurt for serving
Instructions
- In the bottom of a slow cooker, add 1 ½ cups of salsa and spread it across the bottom.
- Wash the bell peppers, then cut the tops of the pepper off and discard the seeds.Save the peppers' tops and dice them to add to the meat filling.
- In a medium-size bowl add the: ground beef, chopped bell pepper tops, onion, eggs, sour cream, salsa, taco seasoning, and cooked rice.Mix it all, being careful not to overmix the meat which will make it tough.
- Next, take the mixture and evenly divide it into the peppers. Place the stuffed peppers into the slow cooker on the bed of salsa.
- Cover the slow cooker with a lid and cook on low for 4-5 hours. After 4-5 hours, sprinkle the shredded cheese over the peppers and put the lid back on until the cheese has melted.Serve with a dollop of sour cream!