Taco Stuffed Peppers (Crockpot)
34 Comments Mar 19, 2025
Updated Apr 29, 2025
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Taco Stuffed Peppers are filled with seasoned ground beef, rice, onions, and taco seasoning, slow-cooked in salsa, and topped with melted cheddar for a hearty, Tex-Mex-inspired meal.
How to make Taco Stuffed Peppers in a Crockpot
Mexican Stuffed Peppers are an easy, flavorful way to switch up taco night! The peppers get perfectly tender while soaking up all the delicious taco-seasoned beef, rice, and salsa. Let the slow cooker do the work, then just top with melty cheddar for a tasty, fuss-free meal the whole family will love.
If you love stuffed peppers also try my slow cooker stuffed pepper soup, or my classic crockpot stuffed peppers, which have more of a loose filling.
Variations
Here are my approved variations for this recipe:
- Swap in ground turkey or chicken for a lighter option, but keep in mind it will have a different flavor profile.
- Add a can of drained black or pinto beans to boost protein and texture.
- Use tomatillo green salsa for a fresh, tangy twist that transforms the dish.
- Replace the rice with cauliflower rice for a lower-carb, veggie-packed alternative.
My Serving Suggestions:
Here is how I serve these easy stuffed peppers
- My favorite toppings are sour cream and sliced green onion.
- For sides, we love a green salad or homemade refried beans.
- Still craving tortillas? You can serve these with warmed flour tortillas for an even more filling meal.
Featured Comment
“So delish! Thanks for sharing!! My boys (big and small!) absolutely loved this dish. So easy too.”
– UMI
Slow Cooker Taco Stuffed Peppers Recipe
How to Video
Ingredients
The sauce for under the peppers:
- 1 1/2 cup salsa
For the peppers
- 1 lb. ground beef
- 4-5 bell peppers, any colors (4 large sized or 5 medium)
- 1/2 cup diced white onion
- 1 large egg
- 1/4 cup sour cream
- 1/4 cup salsa
- 1.25 oz. taco seasoning mix, (1 packet)
- 15 saltine crackers, crushed
- 1/2 cup minute rice, not cooked
- 1 cup shredded cheddar cheese, add this on top at the end
Instructions
- Add the 1 1/2 cups salsa to the slow cooker.
- Cut the tops off the peppers remove and discard the seeds. Don’t throw away the tops, chop up the top of the pepper and add to the meat loaf filling. In a medium sized bowl add the meat, diced tops from the bell peppers, onion, egg, sour cream, salsa, taco seasoning mix, crushed saltine crackers and rice. With clean hands mix the meat loaf ingredients together until just combined, don’t over mix.
- Stuff the peppers with the meat loaf mixture.
- Place the stuffed peppers on top of the salsa.
- Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
- After cooking time is done add a 1/4 cup of cheese to each pepper. Add the lid back on the slow cooker and let the cheese melt, it will only take a few minutes.
- Serve and enjoy!
Sarah’s Notes
- This is a great recipe to prep the night before. Stuff your peppers, then in the morning add the salsa to the slow cooker and your peppers.
- Store in the fridge for up to three days or in the freezer for up to three months. Reheat in the microwave.
- Add a can of drained black beans or pinto beans for even more protein.
- Use tomatillo green salsa for a totally different meal.
- Use cauliflower rice for a lower carb meal.
- My favorite toppings are sour cream and sliced green onion.
- For sides, we love a green salad or homemade refried beans.
- Still craving tortillas? You can serve these with warmed flour tortillas for an even more filling meal.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Other ground slow cooker beef recipes:
Slow Cooker Salisbury Steak and Lipton Onion Meatloaf are both classic comfort food dishes, packed with rich, savory flavors and perfect for a hearty meal.
Bold and zesty, Salsa Meatloaf and Slow Cooker Taco Meat bring a Tex-Mex twist to ground beef dishes, making them great for tacos, burritos, or easy dinners.
Beef and Potato Au Gratin layers tender beef with cheesy, creamy potatoes for a satisfying, stick-to-your-ribs meal.
Whether you’re feeding a crowd or just craving a cheesy dip, Texas Trash Bean Dip is a must-try, while Slow Cooker Hamburger Hash makes for an easy, comforting weeknight dinner.
I ❤️ it
These were amazing! I made these to swap out for our regular taco night. However, I found myself debating if I should just mix everything up and put it in a taco shell. My family will definitely be craving these again soon. YUM!
i dont have minute rice..what other rice can i use
You can cook the rice first, I think that would work best. Cooking raw rice in the slow cooker doesn’t work very well, it gets chalky.
My husband and I loved these! I followed the recipe, except I left off the rice completely to make it lower carb. I was afraid they would have too much liquid that way, but they were wonderful! Leftovers were great, too. Thank you! These will be a go-to recipe now. Very easy!
Could I use Bread crumbs in place of the saltines? If so, how much bread crumbs?
I would start with a 1/4 cup and see if the meat holds together with that amount. I apologize that I don’t have an exact answer without test it out.
Could you use riced caulflower instead of minute rice?
I don’t see why not.
Would this work making it up the night before and cooking the next day?
Yes, it would work great.
It took an additional hour to cook the bell peppers on high. I prefer my bell peppers cooked rather than crunchy.
Thanks for letting us know about the bell peppers.
I made this recipe I hope it comes out delicious cause it looked tasty but I stuck the peppers in a roaster instead cause I only have a 4qt crock pot and I made a lot cause I’m feeding my son myself and my fiancee and my son’s grandparents on his dad’s side. I doubled the recipe is that okay cause how many people are eating them?
I think that would work great. How did you like them?