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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 18
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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

646 calories: 1 stuffed pepper, 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
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Myneth-BitterFairy
Reviewed Aug. 5, 2016

"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"

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."

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