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Mexican Beef-Stuffed Peppers Recipe
Mexican Beef-Stuffed Peppers Recipe photo by Taste of Home

Mexican Beef-Stuffed Peppers Recipe

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4.5 14
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I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. He loves fajitas and tacos, so I created these peppers with all of his favorite flavors tucked inside.—Nicole Sullivan, Arvada, Colorado
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 4 servings

Ingredients

  • 4 medium green or sweet red peppers
  • 1 pound ground beef
  • 1 package (8.8 ounces) ready-to-serve Spanish rice
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
  • 1-1/2 cups salsa
  • 1 tablespoon hot pepper sauce
  • 1 cup water
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1 stuffed pepper equals 646 calories, 37 g fat (19 g saturated fat), 133 mg cholesterol, 1,241 mg sodium, 39 g carbohydrate, 5 g fiber, 40 g protein.

Directions

  1. Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.
  2. Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers.
  3. Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro. Yield: 4 servings.
Originally published as Mexican Beef-Stuffed Peppers in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p16

Nutritional Facts

1 stuffed pepper equals 646 calories, 37 g fat (19 g saturated fat), 133 mg cholesterol, 1,241 mg sodium, 39 g carbohydrate, 5 g fiber, 40 g protein.

Reviews for Mexican Beef-Stuffed Peppers

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 2, 2016

"Super delicious! Highly recommend you try it."

MY REVIEW
Reviewed Jan. 29, 2016

"I made this with HOT Italian sausage instead of beef - followed the directions and it was very tasty. Will be making again."

MY REVIEW
Reviewed Nov. 21, 2015

"My family loved it. I just baked mine in the oven with water in the bottom of the baking dish. Turned out wonderful!"

MY REVIEW
Reviewed Oct. 5, 2015

"Really good recipe but I used enchilada sauce instead of water."

MY REVIEW
Reviewed Apr. 4, 2015

"These were easy to prepare and quite tasty. Added a bit more hot sauce because I like it with a little more kick. Had some extra stuffing since my crock pot wouldn't hold all the peppers. Saved it and ate as leftovers with some tortillas."

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