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enchilada Stuffed Bell Peppers
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Enchilada Stuffed Bell Peppers

A simple delicious dinner recipe made with the Crock-Pot Express Crock Multi-Cooker.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5

Ingredients

  • 5 bell peppers
  • 1 1/2 lbs ground beef
  • 1 15 oz can black beans drained and rinsed
  • 2 cups shredded pepper jack cheese
  • 1 can corn
  • 1 onion diced
  • 1/2 cup diced tomatoes
  • 10 oz can enchilada sauce
  • 1 cup white wine
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 jaleapeno pepper, sliced optional
  • 1 cup sour cream optional

Instructions

  • Cut off the tops of the bell peppers and hollow them out. Discard seeds. 
  • Press BROWN/SAUTE, set temperature to high, then press START/STOP. 
  • Add oil to cooking pot and brown the beef for 5 minutes. Do not overcook. Press START/STOP
  • Drain beef and place in a large mixing bowl
  • Stir in black beans, corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic powder and salt until evenly mixed. Stuff mixture into each bell pepper. 
    enchilada Stuffed Bell Peppers
  • Insert steaming rack into cooking pot and then pour in wine. Place stuffed pepper onto rack. Secure the lid. Press BEANS/CHILI, set pressure to LWO and adjust time to 15 minutes. 
    enchilada Stuffed Bell Peppers-2
  • Make sure the steam release vale is in the "Seal" position. Press START/STOP. 
  • Once cooking is complete and the pressure is released, serve peppers with sour cream and jalapeno. Enjoy!