Hello from Colorado! I’ve been spending the weekend with some good friends, enjoying all that Colorado has to offer. I’ll be flying back later today and hope to have a post ready on Wednesday with some of the photos I took of our adventures. Get ready for a photo bomb!
In the mean time, I have these delicious stuffed bell peppers for you guys!
There is something about winter time that makes me want to stuff everything – from squash, to tomatoes, to potatoes. Stuffing just seems to be the thing to do! Maybe it’s the fact that all the tasty is there in one delicious bite, with no need to try to get all the individual bits on your fork at the same time. They are also warm and comforting, and can be made in a slow cooker. Awesome!
These peppers have a bit of a southwestern theme going on. They are chock-full of rice, beans, tomatoes, and corn, then are livened up with a bunch of spices like oregano and chili powder. After assembly you simply pop them in the slow cooker, fill the bottom with some water, and let em cook for a few hours. These really only cook for 3-4 hours, so they are not the kind of meal you’d put in the cooker before work and have ready to go when you get home. These are best suited weekends when you want to get the cooking done ahead of time, or if you have time earlier in the day to prep food, but not right before dinner time (I’m imagining soccer moms who don’t want to eat out every night after practice, yes?).
When they are done cooking, all you have to do is top with a bit of enchilada sauce (and cheese if that’s your thing!) and serve. These are great with or without the cheese – I personally prefer them without, but I had a bite of the cheesy ones when I served them to AJ just to make sure. Either way, you will love them!
If you make these and love them, share if with your friends! Tag me @myCAroots on Instagram, Pinterest , or Twitter. I love to see what you guys make!
Slow Cooker Stuffed Bell Peppers
A delicious slow-cooked stuffed bell pepper recipe. Mexican flavors or rice, pinto beans, and enchilada sauce make these a wonderful weekend meal!
- Prep Time: 20 mins
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 5 peppers
- 2 tsp olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, sliced
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 1/2 tsp dried oregano
- 2 cups cooked & cooled white rice*
- 1 cup frozen corn kernels
- 1 medium-large ripe tomato, diced (about 1/2 lb)
- 1 can pinto beans, rinsed & drained
- 1 chipotle pepper in adobo, minced
- salt & pepper, to taste
- 5 large bell peppers (make sure they stand up on end!)
- 1/2 cup enchilada sauce
- shredded pepper jack cheese, optional
- Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until starting to brown, about 5 minutes. Add the garlic and cook for 30 seconds or so, then remove from the heat. Stir in the spices.
- Place the rice, beans, corn, tomato, chipotle pepper, and onion mixture in a large bowl and stir together. Add salt & pepper to taste.
- Cut the tops off the bell peppers and remove the seeds and pith. Spoon the rice mixture into each of the peppers, packing lightly. If you want to add cheese, fill a pepper half way, add some shredded cheese, then fill to the top. Do not add cheese on top yet.
- Place the bell peppers in a slow cooker. Fill the area around the peppers with about 1/2 inch of water (I used 2 cups; be careful not to get the water in the peppers) and cook on low for 3.5-4 hours, until they are easily pierced with a fork but still hold their shape. If you prefer your peppers with a bit of crunch, go for the shorter time. In the last 15 minutes of cooking, add cheese on top if you like and cook until melted.
- Remove the peppers from the cooker with tongs. Spoon 1-2 Tbsp enchilada sauce onto the top of each pepper and serve immediately, with more enchilada sauce and optional cheese on the side.