Mexican Beef-Stuffed Peppers
Total TimePrep: 15 min. Cook: 5 hours
- 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 Facts1 stuffed pepper: 646 calories, 37g fat (19g saturated fat), 133mg cholesterol, 1241mg sodium, 39g carbohydrate (12g sugars, 5g fiber), 40g protein.
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.
Jun 20, 2019
I haven’t tried this - First, a question, how are the leftovers when reheated? Cooking for two.
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.
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!
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.
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
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!
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.
Mar 26, 2016
Great ideas. Much appreciated. I cannot wait to try this out.
Feb 27, 2016
Excellent recipe -- family loved it. Quick and easy.