Best Southwest Style Vegetable Stuffed Bell Peppers Crock Pot Recipes

VEGETARIAN SLOW COOKER SOUTHWESTERN STUFFED PEPPERS (PLUS VEGAN OPTION)

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until they start to brown, about 5 minutes. Add the garlic and cook for 30 seconds or so, then remove from the heat. Stir in the chili powder, cumin, and oregano.
• Place the rice, beans, corn, tomato, chipotle pepper, and cooked onion mixture in a large bowl and stir together. Add salt and 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 halfway, 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 any water inside 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 tablespoons enchilada sauce onto the top of each pepper and serve immediately, with more enchilada sauce on the side.

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

SLOW-COOKED SOUTHWEST STUFFED PEPPERS - VEGETARIAN

Steps:

• Cut tops off peppers and remove seeds and white pith. Set aside.
• In large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in 5-quart slow cooker coated with cooking spray.
• Cover and cook on Low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.

SOUTHWEST STYLE VEGETABLE STUFFED BELL PEPPERS - CROCK POT

Steps:

• In a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheddar cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well.
• Fill each pepper with about 1 cup of the vegetable mixture.
• Place in a 5 quart slow cooker.
• Cover and cook on low for 8 hours.
• Sprinkle with remaining cheese.
• Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.

SLOW-COOKED STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.

SOUTHWEST VEGETABLE SOUP

Steps:

• Mix all ingredients together in a pot over high heat.
• Bring to a boil.
• Then lower your heat and simmer for about an hour.
• The soup should be thickened and the tortilla pieces will be mostly dissolved.
• To serve, top with crumbled tortilla chips and a little grated cheese.