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Mexican Beef-Stuffed Peppers Recipe

Mexican Beef-Stuffed Peppers Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 stuffed pepper: 646 calories, 37g fat (19g saturated fat), 133mg cholesterol, 1241mg sodium, 39g carbohydrate (12g sugars, 5g fiber), 40g protein.

Reviews for Mexican Beef-Stuffed Peppers

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Reviewed 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."

Reviewed 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!"

Reviewed 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."

Reviewed 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"

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!"

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."

Reviewed Mar. 26, 2016

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

Reviewed Feb. 27, 2016

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

Reviewed Feb. 2, 2016

"Super delicious! Highly recommend you try it."

Reviewed Jan. 29, 2016

"I made this with HOT Italian sausage instead of beef - followed the directions and it was very tasty. Will be making again."

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