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Mexican Beef-Stuffed Peppers

 Mexican Beef-Stuffed Peppers
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
4 ServingsPrep: 15 min. Cook: 5 hours


  • 4 medium green or sweet red peppers
  • 1 pound ground beef
  • 1 package (8.8 ounces) ready-to-serve Minute® Ready to Serve Spanish Rice Mix
  • 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


  • Cut tops off peppers and remove seeds; set aside. In a large skillet,
  • cook beef over medium heat until no longer pink; drain.
  • 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.
  • 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.

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Mexican Beef-Stuffed Peppers (continued)

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.