Taco night gets a fresh twist with these Crockpot Taco-Stuffed Peppers — all the flavor, none of the mess. They’re stuffed with a simple taco-seasoned beef and rice mixture, topped with melty cheese, and slow-cooked until perfectly tender.

It’s one of those meals that looks fancy but is secretly super easy — no browning required if you’re in a hurry, and they reheat like a dream. Perfect for low-carb lovers, picky eaters, and anyone looking to switch up their taco routine.

Ingredients (serves 4–6):

• 4–6 large bell peppers (any color), tops cut off, seeds removed

• 1 lb ground beef or ground turkey

• 1 cup cooked rice (white, brown, or cauliflower rice)

• 1 (15 oz) can black beans, drained and rinsed

• 1/2 cup corn (fresh, frozen, or canned)

• 1 cup salsa (your favorite kind)

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1 cup shredded cheddar or Mexican cheese blend

• Optional toppings: sour cream, avocado, cilantro, green onions

Instructions:

1. Mix the filling: In a large bowl, combine raw ground meat, cooked rice, beans, corn, salsa, and taco seasoning. Mix well. (Yes, you can use raw meat — it will cook through in the slow cooker!)

2. Stuff the peppers: Spoon the mixture into each hollowed-out pepper, packing it tightly.

3. Place in slow cooker: Arrange stuffed peppers upright in the crockpot. Pour 1/4 cup water or broth into the bottom to help steam the peppers.

4. Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until meat is fully cooked and peppers are tender.

5. Add cheese: Sprinkle cheese on top of each pepper during the last 15 minutes of cooking. Cover until melted.

6. Serve: Top with your favorite taco fixings and enjoy warm.

Sarah’s Tips & Swaps:

• Low carb tip: Use cauliflower rice instead of regular rice.

• Make it spicy: Use hot salsa or stir in diced jalapeños.

• Dairy-free? Skip the cheese or use a plant-based option.

• Meal prep win: These reheat perfectly — just microwave or bake at 350°F for 10–15 minutes.

Flavorful Conclusion:

These taco-stuffed peppers are a colorful, craveable twist on taco night — and your slow cooker makes them easier than ever. They’re packed with protein, easy to customize, and always a hit at the table. You’ll want these in your weekly rotation for sure!

Nutrition (Per Serving – makes 6):

• Calories: 370

• Protein: 27g

• Carbohydrates: 22g

• Fat: 19g

• Fiber: 5g

• Sugar: 6g

• Sodium: 580mg