Mexican Beef-Stuffed Peppers(Crockpot)

Ingredients:

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

Method:

1Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.
2Stir 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.
3Cover and cook on low for 5 to 6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Helpful Hints:

Total Time
Prep: 15 min. Cook: 5 hours
Makes 4 servings


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