Mexican Slow Cooker Stuffed Peppers

Photo Credit: Chef Savvy

This Mexican slow cooker stuffed peppers recipe are generous enough to be an entire meal rather than a side dish because they are filled with meat, corn, and rice. They are called ‘Mexican’ because they include ingredients that one would find in Mexican cuisine, like black beans, red enchilada sauce, and Mexican cheese. There are many kinds of Mexican cheeses, from cotija to queso fresco. Queso fresco is a soft cheese that is perfect for crumbling, similar to feta cheese, while cotija is creamy. In the case of this stuffed pepper recipe, it is likely the Mexican cheese being referred to is the pre-shredded bags of Mexican cheese, which includes a blend of Monterey jack, cheddar, and queso. This cheese blend will give your stuffed peppers recipe the benefit of salty melting cheese as well as the flavor of Mexican queso.

If you are on the search for healthy stuffed pepper recipes, this version includes canned black beans, ground cumin, and the option of using brown rice. Black beans, even canned ones, are an incredibly nutritious food. The only problem with canned beans is that they are high in sodium, but you will be able to season the filling a little less as a result. Black beans are high in potassium, iron, and dietary fiber. A half cup of black beans can give you twenty-four percent of your daily-recommended intake of fiber, as well as fifteen percent of your daily-recommended intake of iron. Cumin is a flavourful spice that looks like caraway seed when whole but has a slightly fruitier taste. It is one of the primary ingredients in chili powder. From a nutritional standpoint, cumin contains very high amounts of manganese, iron, magnesium and calcium, but has high quantities of four additional nutrients. Kelley, the creator of this bell pepper recipe, gives her readers the option of using whatever rice they enjoy but identifies that she uses brown rice for a healthier option. When the rice starts out, it will always be brown rice, otherwise known as whole grain rice. White rice is what is produced after the bran and germ are removed. Brown rice is the rice at its purest form, with only the outer hull removed. Although brown rice and white rice contain similar amounts of carbs and calories, their other nutritional information varies significantly, because the bran and germ contain a lot of nutrition. Brown rice nutrition contains very high in magnesium and phosphorus, while white rice contains little of those elements.

Nutrition Facts for:Mexican Slow Cooker Stuffed Peppers from Chef Savvy

Ingredients: Bell peppers, lean ground beef, rice, black beans, corn, enchilada sauce, Mexican cheese, chili powder, cumin, salt, pepper.

* The entire recipe has been calculated for 6 servings.

* Percentages (%) are based on a 2000 calorie diet

* Per Serving: Calories 434, Calories from Fat 58, Total Fat 6.5g 10%, Saturated Fat 2.0g 10%, Cholesterol 68mg 23%, Sodium 515mg 21%, Potassium 1133mg 32%, Carbohydrates 58.9g 20%, Dietary Fiber 8.7g 35%, Sugars 7.0g, Protein 34.1g, Vitamin A 93%, Vitamin C 258%, Calcium 6%, Iron 103%

Easy Mexican meals are excellent for when you are looking for a dinner recipe to suit the whole family because everyone loves the vibrant tastes of Mexican cuisine. This pepper recipe is an array of ground meat, rice, and cheese, which are all staples that children enjoy. Additionally, this Mexican-inspired recipe contains nutritious elements like black beans and whole bell peppers. If you don’t have black beans available, you can substitute with another high fiber bean or legumes, like lentils or chickpeas and this bell pepper recipe will be no less delicious. Thank you to Kelley, the author of ‘Chef Savvy’ recipe blog, for sharing her Mexican slow cooker stuffed peppers recipe with us.

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