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stuffed beef Taco Bell peppers- so easy and delicious!

Slow Cooker Beef Taco Stuffed Peppers

Course Main Course
Cuisine American
Keyword Beef Taco Stuffed Peppers, slow cooker, stuffed peppers


  • 4 medium bell peppers we prefer red
  • ½ cup diced onion
  • 3/4 lb. lean ground beef can substitute ground turkey
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 can diced tomatoes such as Rotel
  • 2 cups cooked brown or white rice can make minute rice while beef cooks
  • ½ cup beef broth can substitute vegetable broth
  • salt and pepper to taste
  • 1/4 cup water
  • 1 egg beaten
  • 1 cup shredded cheddar or Mexican blend cheese divided
  • 2 tbsp fresh cilantro chopped (for garnish – optional)


  1. Heat a large skillet over medium heat.
  2. Chop the tops off of the peppers (about 1 inch from the top) and set the peppers aside.
  3. Dice the red part of 2 of the pepper tops, discarding the other 2 tops, and set aside.
  4. Add the ground beef to the skillet, adding the onions and diced peppers after about 4 minutes.
  5. Cook the minute rice according to package directions while the beef browns.
  6. Once the beef is browned, add the cumin, garlic powder, diced tomatoes and beef broth and allow to simmer for a couple of minutes then remove from the heat.
  7. In the meanwhile, remove the seeds from the red peppers.
  8. Transfer the beef mixture to a large mixing bowl and stir in the cooked rice, the beaten egg and ½ cup shredded cheese.
  9. Turn the slow cooker on HIGH (or LOW if preferred – see below)and add 1/4 cup water.
  10. Using a spoon, stuff the peppers with the beef mixture and place them upright into the slow cooker.
  11. Cover and cook on HIGH for 3 hours or LOW for 5-6 hours.
  12. Just before serving, carefully remove the cover and top each pepper with the remaining shredded cheese.
  13. Cover for 2-3 minutes until melted.
  14. Garnish with fresh cilantro if desired.
  15. Serve warm with side dishes of choice.