Mexican Beef-Stuffed Peppers Recipe
- 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.
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
"Peppers turned over very good. I used Uncle Ben's ready to serve rice in the pouch. I think maybe a tad more salsa was needed. I like a previous reviewers suggestion of using enchilada sauce instead of water and may try that next time."
"Im cooking this recipe now and i used turkey instead since its supposed to be better for you.any advice on what to do with the left over stuffing? because i have a lot of it since my dad brings me stuff from SAMs"
"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!"
"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."
"Great ideas. Much appreciated. I cannot wait to try this out."
"Excellent recipe -- family loved it. Quick and easy."
"Super delicious! Highly recommend you try it."
"I made this with HOT Italian sausage instead of beef - followed the directions and it was very tasty. Will be making again."
"My family loved it. I just baked mine in the oven with water in the bottom of the baking dish. Turned out wonderful!"
"Really good recipe but I used enchilada sauce instead of water."
"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."
"I love this recipe. I use red bell peppers and also add a cup of black beans to the mixture."
"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."
"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."
"Excellent and easy. I used 2 yellow peppers and 2 red peppers and ground turkey. Turned out great!!!"
"Great I really love it"
"Great recipe and so easy to make."
"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."