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

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4.5 18 19
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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: 646 calories, 37g fat (19g saturated fat), 133mg cholesterol, 1241mg sodium, 39g carbohydrate (12g sugars, 5g fiber), 40g 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


Reviews for Mexican Beef-Stuffed Peppers

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
gunslinger
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!"

MY REVIEW
Psalm127-3
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."

MY REVIEW
tommorrow
Reviewed Mar. 26, 2016

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

MY REVIEW
Sfcollins
Reviewed Feb. 27, 2016

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

MY REVIEW
Guttermandj
Reviewed Feb. 2, 2016

"Super delicious! Highly recommend you try it."

MY REVIEW
gram-9
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
Magieraville
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
paul3303
Reviewed Oct. 5, 2015

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

MY REVIEW
CowpokeBob
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
C.A.D.
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."

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