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Prep Time: 15 minutes

Cook Time: 5 hours

Servings: 4-6

*recipe derived and modified from http://theshowcookinghousewife.com/slow-cooker-mexican-stuffed-peppers/

Stuffed peppers are a favorite for many. This recipe offers a slight variation to the norm by utilizing a crockpot for easy cooking and ground venison seasoned with Mexican flavors that offers a delicious meal for any occasion!


  • 6 bell peppers (any color you’d like)

  • 1 lb. ground venison

  • 1/2 cup brown rice (cooked)

  • 1 cup shredded cheese

  • 15 oz. can black beans

  • 1/2 cup salsa

  • 2 tsp. chili powder

  • 1 tsp. cumin

  • 1 tbsp. garlic powder


  • Wash and clean seeds from peppers – leaving them hollow (be sure to save the tops of peppers to use as “lids”)

  • Cook brown rice (however you’d like, stovetop or microwave)

  • While rice is cooking, combine all ingredients into large bowl

  • When rice is cooked, add it to bowl and mix thoroughly

  • Equally stuff each of the peppers with the mixture. Place lid on top of each pepper and place in crockpot

  • Cook on low heat for 5 hours

  • Remove from crockpot, plate, and enjoy!