Light Crock Pot Taco Stuffed Peppers are an amazingly simple stuffed pepper recipe made in your slow cooker for a healthy dinner idea. I love a good stuffed pepper, but sometimes I don’t have the time or rather, don’t WANT to take the time to roast the peppers and make the filling after work.
These stuffed peppers however, are a breeze! Fill them up with the delicious taco seasoned beef and rice mixture, toss them in your Crock Pot in the morning and come home to a perfectly tender sweet pepper ready for dinner.
I am so totally and completely overwhelmed by our house remodel. When I walk into the house I just feel stressed out by all of the things that still need to be done and frankly the price I am going to have to pay to get them done! I always used to think that I would love building a house from scratch and getting to make all of the design decisions. I take it back. I take it ALL back!
I already can’t wait for it to just be done. Whether I am deciding to do pendant lights or not, what type of backsplash to go with, or the paint colors, I am worried I am going to regret my decisions. These are epic problems people. Don’t you feel so sorry for me and my home remodel…. haha, I know, I know. #FirstWorldProblems
On a bright note, many decisions have been made, most of which I am not questioning, and things seem to be coming along. I am thrilled to see it all come together in the end and will be sure to share the results with you.
Light Crock Pot Taco Stuffed Peppers
Light Crock Pot Taco Stuffed Peppers are an amazingly simple stuffed pepper recipe made in your slow cooker for a healthy dinner idea.
Ingredients
- 4 bell peppers
- 1/2 lb. lean ground beef, 93%-97%
- 1 c. brown rice, cooked
- 2/3 c. corn
- 1 1/2 c. salsa
- 1 c. non-fat plain Greek yogurt
- 1 c. zuchini, shredded
- 1 bunch green onions, diced
- 1 packet taco seasoning
- 1 avocado, chopped
- 2/3 c. queso fresco, crumbled
Instructions
- In a medium bowl combine ground beef, rice, corn, salsa, Greek yogurt, zucchini, green onion and taco seasoning until well mixed.
- Slice off the top of each pepper and set aside. Scoop out the seeds and fill with beef mixture.
- Spray your Crock Pot with non-stick spray and set your stuffed peppers inside. Top each pepper with the tops of the peppers. Cook the peppers on high for 4 hours or low for 8 hours.
- Serve topped with avocado and queso fresco.
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Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 476Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 67mgSodium: 1453mgCarbohydrates: 44gFiber: 10gSugar: 12gProtein: 32g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
21 Day Fix Approved Recipe – 1 Green, 2/3 Yellow, 2/3 Red, 1 Blue
Julie @ Julie's Eats & Treats says
Oooo these look delicious! Love that you can make em and forget them. As for the remodel it will be all worth it in the end!!!