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Mexican Beef-Stuffed Peppers

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. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. —Nicole Sullivan, Arvada, Colorado
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    4 servings


  • 4 medium green or sweet red peppers
  • 1 pound ground beef
  • 1 package (8.8 ounces) ready-to-serve Spanish rice
  • 2 cups 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.
Nutrition Facts
1 stuffed pepper: 646 calories, 37g fat (19g saturated fat), 133mg cholesterol, 1241mg sodium, 39g carbohydrate (12g sugars, 5g fiber), 40g protein.

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  • lbriest
    Feb 22, 2020

    These were great make them all the time . I freeze leftovers and they are great reheated taste just like they did when first cooked.

  • robbrd
    Jul 31, 2019

    This is one of those times that I failed to look at the recipe I picked. It came time for dinner and this is what I planned to have based on who was home for dinner that nights. Agh. Crock pot! No time for that. I prepared the peppers put them in a microwave safe dish that has a lid and microwaved them for three minutes. I proceeds to prepare the mixture to stuff the pepper and then baked them in the oven. I was very happy that I could stick the menu and everyone was happy to have stuffed peppers.

  • susnan
    Jun 20, 2019

    I haven’t tried this - First, a question, how are the leftovers when reheated? Cooking for two.

  • Yvette
    Apr 30, 2019

    No comment left

  • ajcarl
    Jul 15, 2017

    I do a bit different but basically the same idea. I cook both rice and meat (sometimes half beef half Mexican chorizo)about 3/4 they finish cooking in peppers. I add green chilis in tomato like rotel. Use differently colored peppers and or poblano and Anaheim or hotter. Pour past of sauce over top only 1/3 of the cheese.

  • Debglass11
    Feb 9, 2017

    A nice change of pace from traditional stuffed peppers. I used cooked regular long grain rice because that's what I had on hand. And since I was using plain rice, I added some diced onion and taco seasoning to the ground beef mixture. Kept everything else the same.....except I melted American cheese on top. Family enjoyed this and I like the fact that it's a slow cooker meal, too!

  • justmbeth
    Nov 6, 2016

    Peppers turned over very good. I used Uncle Ben's ready to serve rice in the pouch. I think maybe a tad more salsa was needed. I like a previous reviewers suggestion of using enchilada sauce instead of water and may try that next time.

  • Myneth-BitterFairy
    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

  • gunslinger
    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!

  • Psalm127-3
    Mar 26, 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.