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

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
Test Kitchen Approved
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 equals 646 calories, 37 g fat (19 g saturated fat), 133 mg cholesterol, 1241 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

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
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
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
Reviewed Mar. 26, 2016

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

MY REVIEW
Reviewed Feb. 27, 2016

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

MY REVIEW
Reviewed Feb. 2, 2016

"Super delicious! Highly recommend you try it."

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