Some of my earliest food memories as a child involve stuffed bell peppers. My mother’s mother, Grandma Terry as we called her, was a wonderful cook. She was one of those old fashioned Southern cooks that cooked for an army no matter how many people she was feeding. She always had a huge, home cooked spread anytime we visited her and she would not let you leave her house without having a proper sit-down meal. She was known for her love of cooking and her big heart. She never allowed anyone to go hungry and would always take in complete strangers who were in need of a good meal and a loving heart.
Anytime we gathered together for the holidays, you could always count on at least five unfamiliar faces around the table because it was known in the small community she lived in that if you needed a meal or if you didn’t have any family and needed a family to spend the holidays with, you would be welcome at Grandma Terry’s house.
One dish that always found it’s way to her table no matter the occasion were her signature stuffed bell peppers. I fell in love with these bell peppers as a child and now that Grandma Terry is no longer with us, my mother makes her recipe and has shared it with me.
I took Grandma Terry’s Stuffed Bell Pepper recipe and changed it up some to create these Tex Mex Stuffed Peppers. One day I will share the original stuffed pepper recipe with you that I grew up eating.
One of the keys to making this recipe extra fabulous is using good quality bell peppers. You want to get some that are large and firm – no mushy or slightly soft peppers! My favorite bell peppers are the red, yellow, and orange kind because they have a sweeter, more mild taste than the green bell peppers but you can use any kind of large bell pepper for this recipe.
Once you select and wash your peppers you will want to cut the top off and remove the seeds and membranes. The below photo illustrates this well.
Now that the tops are off and seeds with membranes are removed, just simply scoop the meat mixture into the peppers using a large spoon, and place the stuffed peppers in the slow cooker. Now you’re ready to sit back and relax while your slow cooker does all of the work for you!
Slow Cooker Tex Mex Stuffed Peppers
This recipe is super good, super easy, and an all around win! This recipe is Smart Points friendly and something the entire family will enjoy!
- 7 bell peppers any color
- 1 lb lean ground beef
- 2 cups cooked brown rice
- 1 cup whole kernel corn
- 4 tbsp Sirachi Sauce
- 1/3 cup Ketchup
- 1 family sized can Condensed Tomato Soup divided
- 1 tbsp minced onion
- 1 tbsp garlic powder
Brown meat with onion and garlic powder, leaving some of the meat still pink. Drain grease and set aside.
Cook rice according to package directions and pour into a large bowl.
Combine meat, rice, corn, Sirachi sauce, ketchup, 1/2 of the tomato soup and stir well.
Cut the top off of the bell peppers and remove the seeds and membranes inside. Stuff the bell peppers with the meat mixture and place in a 6 quart or larger slow cooker.
Pour the remaining tomato soup over the top of the bell peppers, place the lid on the slow cooker, and cook on low 4 hours or high 2 hours.
This recipe comes to 7 Smart Points per each stuffed bell pepper. Recipe yields 7 stuffed bell peppers.
The lean ground beef can be replaced for lean ground turkey or ground venison.
Adding the Sirachi Sauce does not make this recipe spicy.