Mexican Stuffed Peppers Recipe | Slow Cooker Recipes - Clean Eating Magazine

Mexican Stuffed Peppers

Sweet bell peppers are tasty little vessels for this Southwest-style stuffing, chock-
full of fiber-rich corn, black beans and cilantro. Plus, there’s no need to parboil 
the peppers to give them tenderness, 
since they’ll be slowly simmered all day 
in a smoky tomato sauce.
Author:
Publish date:
Slow cooker mexican stuffed peppers recipe

Mexican Stuffed Peppers

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 26-oz carton chopped unsalted tomatoes
  • 1 1/2 cups chopped yellow onion, divided
  • 2 whole plus 3 minced cloves garlic, divided
  • 1 tbsp chile powder, divided
  • 1 tbsp ground cumin, divided
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt, divided
  • 1/4 cup whole plus ½ cup chopped fresh cilantro leaves, divided
  • 1 lb extra-lean ground beef
  • 1/8 tsp ground black pepper
  • 2 cups grated zucchini
  • 1 small jalapeño chile pepper, seeded 
and minced
  • 1/2 cup frozen corn kernels
  • 1 15-oz BPA-free can or 12/3 cups cooked black beans
  • 3/4 cup grated Mexican-blend cheese, divided
  • 6 red, green or yellow bell peppers, tops and seeds removed 
and discarded

Preparation

  1. In a blender, process tomatoes, 1/2 cup onion, 2 whole cloves garlic, 2 tsp chile powder, 1 tsp cumin, oregano, 1/4 tsp salt and 1/4 cup whole cilantro until smooth. Pour 1/2 cup mixture into a 5- to 6-qt slow cooker and set remaining mixture aside.
  2. In a large bowl, add beef, remaining 1 tsp chile powder, 2 tsp cumin, 1/4 tsp salt, black pepper and zucchini. With your hands, mix thoroughly until well combined. Add minced garlic, remaining 1 cup onion, jalapeño, corn, chopped cilantro, beans and 1/2 cup cheese; mix until well combined.
  3. Pack beef mixture tightly into peppers, dividing evenly. Arrange peppers, cut side up, in slow cooker. Pour remaining tomato mixture over top. Cover and cook for 6 hours on low. Sprinkle remaining 1/4 cup cheese on peppers and cook for 10 more minutes, until cheese melts. Serve peppers with sauce, dividing evenly.

Nutrition Information

  • Serving Size: 1 stuffed pepper and 1/3 cup tomato sauce
  • Calories: 290
  • Carbohydrate Content: 32 g
  • Cholesterol Content: 50 mg
  • Fat Content: 7 g
  • Fiber Content: 11 g
  • Protein Content: 27 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 350 mg
  • Sugar Content: 12 g
  • Polyunsaturated Fat Content: 1 g