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Mexican Beef-Stuffed Peppers Recipe

Mexican Beef-Stuffed Peppers Recipe

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 YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 stuffed pepper: 646 calories, 37g fat (19g saturated fat), 133mg cholesterol, 1241mg sodium, 39g carbohydrate (12g sugars, 5g fiber), 40g protein

Reviews for Mexican Beef-Stuffed Peppers

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Reviewed May. 4, 2016

"I had some leftover beef and Spanish rice from where I had made tacos and this recipe turned out perfectly using my leftovers to make a totally new meal. Peppers were tender and not dried out, the filling was delicious!"

Reviewed Mar. 26, 2016 Edited Mar. 29, 2016

"I'm completely in agreement with Tommorrow.

Sounds like a terrific meal. I will make it as stated.
My tastebuds have always preferred green bells, really don't care for reds myself...however, doing a poll on a foodie website reds won overall.
Question for Nicole: by ready to serve Spanish rice I think you are speaking of boxed that you whip up on the stove in a saucepan first. Please LMK if I'm wrong. I'm looking forward as I have all ingreds except the bells-
Ok. bells bought.... my assessment:
used Zat's brand of Spanish rice, nice rich flavor. to me there was too much of the rice compared to the amount of beef, so I added more meat. I also chopped some onions fine and tossed in to cook with the beef as I wanted more crunch to the inside mixture. personally I liked this dish > unfortunately my husband didn't much care for it. I am glad I made it though. I do thank you for sharing."

Reviewed Mar. 26, 2016

"Great ideas. Much appreciated. I cannot wait to try this out."

Reviewed Feb. 27, 2016

"Excellent recipe -- family loved it. Quick and easy."

Reviewed Feb. 2, 2016

"Super delicious! Highly recommend you try it."

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."

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!"

Reviewed Oct. 5, 2015

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

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."

Reviewed Aug. 8, 2014

"This sounds & looks so yummy but I think I'm going to modify it. It's just too high in fat & sodium."

Reviewed Jun. 12, 2014

"I love this recipe. I use red bell peppers and also add a cup of black beans to the mixture."

Reviewed Apr. 30, 2014

"Very good and easy to prepare. I used Uncle Ben's Ready to Serve rice. I was only able to fit 3 peppers in my slow cooker so I froze the rest of the stuffing mix for another use. I am not a fan of stuffed peppers and I even liked these. I also eased up on the hot sauce. Husband loved them."

Reviewed Apr. 28, 2014

"Love peppers"

Reviewed Apr. 27, 2014

"This sounds delicious. I have a question...Is it necessary to cook the hamburger? I make stuffed peppers often and none of my recipes requires cooking the hamburger before baking the peppers."

Reviewed Apr. 27, 2014

"Excellent and easy. I used 2 yellow peppers and 2 red peppers and ground turkey. Turned out great!!!"

Reviewed Apr. 26, 2014

"Great I really love it"

Reviewed Apr. 26, 2014

"Great recipe and so easy to make."

Reviewed Apr. 26, 2014

"This is almost identical to something I've been making for several years the only difference being that I use home made Mexican rice. My partner is from Mazatlan and we eat Mexican food 2 or 3 times a week at least. I make enough Mexican rice so I have left overs for a couple of more meals. I make mine with lots of chopped Serrano peppers so yes it is blistering hot, the way we like it. I always use very large Red Bell peppers because I don't care much for the taste of cooked green bell peppers. Served along side a big spoon full of very cheesy refried beans and Mexican corn and we're pleasingly stuffed and read for the good old food coma."

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