- 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
- 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.
Reviews for Mexican Beef-Stuffed Peppers
"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."