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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

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

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.

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

Sort By :
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 12, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 28, 2014

"Love peppers"

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 27, 2014

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

MY REVIEW
Reviewed Apr. 26, 2014

"Great I really love it"

MY REVIEW
Reviewed Apr. 26, 2014

"Great recipe and so easy to make."

MY REVIEW
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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