Mexican Stuffed Bell Peppers
Ground Beef, Rice, Mexican flavors, and cheese slow cooked in Bell Peppers. So delicious.
Equipment
- 6 quart crockpot
- large mixing bowl & wooden spoon
- cutting board & sharp knife
Ingredients
- 5 medium green bell peppers (or try other bell pepper colors)
- 1 lb ground beef
- 2 cups chicken broth, (DIVIDED)
- 1/2 cup white long grain uncooked rice
- 1/2 medium yellow onion, diced
- 1 (10oz) can red enchilada sauce
- 3 tsp taco seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Mexican blend cheese, (DIVIDED)
- 1 cup salsa
Instructions
- In a medium sauce pan bring 1 cup chicken broth to a simmer. Stir in rice, place lid on, lower heat to LOW and cook for 15 minutes. Remove lid. Turn off heat.
- Wash & dry peppers. Cut tops off of peppers. Remove seed pocket and membranes from inside peppers. Dice up tops of peppers to add to filling. Set aside.
- In a large mixing bowl add ground beef, cooked rice, enchilada sauce, onion, diced bell pepper tops, 1/2 of the shredded cheese, taco seasoning, salt & pepper. Mix well to combine.
- Spoon mixture into each bell pepper until stuffed full.
- In bottom of crockpot place 1 cup chicken broth and 1 cup salsa. Mix together. Place stuffed peppers into crockpot. Cover with lid and cook for 4 hours on high or 6 hours on low. Remove lid and place remaining cheese on top of each stuffed pepper. Place lid back on until cheese has melted. Enjoy.
That looks delicious,.im hungry now .I want a bite. Yum ,I can taste it from here!!
.Lucky You