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

Mexican Beef-Stuffed Peppers Recipe

Publisher Photo
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 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

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.

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

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

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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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."

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