This weekend, I totally changed the way I would make stuffed bell peppers forever.
A couple of weeks ago, I stumbled upon this recipe that talked about making stuffed bell peppers in the crock pot. I was intrigued. You basically put everything in the bell pepper uncooked, and 4-6 hours later, everything comes out magically cooked and the correct texture. Definitely not the method I had used making stuffed bell peppers before!
So I gave it a try. I told Noah before he ate it that if it was an awful idea, it wasn’t my fault…but, naturally, if it was great, it was all me. 🙂 Turns out it was great!
I modified the recipe a little bit from the link above to give it a little bit more of a Mexican flair. It was really just that I was trying to clean out my refrigerator, and these are the ingredients I had. Here’s what I came up with!
Crockpot Mexican Stuffed Bell Peppers
5-6 bell peppers (Color really doesn’t matter…mix them up!)
1 roll (16oz) hot sausage
1/3 cup Panko bread crumbs
1/3 cup uncooked Mexican rice
2 medium carrots, peeled
1 large onion, peeled
1 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup salsa
1 cup Mexican blend cheese
Wash the bell peppers and cut the tops off; discard tops. Take the seeds and ribs out of the bell peppers.
Use a grater to grate the carrots and onion; place in a large bowl. Add in the uncooked sausage, bread crumbs, Mexican rice, salt, and pepper. Mix well.
Pour water into your Crockpot. Fill each bell pepper with sausage mixture to just shy of level with the top. Top each bell pepper with salsa and place upright in the Crockpot.
Cover and turn Crockpot on high for 4-6 hours. Ten minutes before serving, top each bell pepper with cheese and put top back on Crockpot to melt.
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