Go Back
Print Recipe
5 from 1 vote

Mexican Stuffed Bell Peppers

Ground Beef, Rice, Mexican flavors, and cheese slow cooked in Bell Peppers. So delicious.
Course: Crockpot, Main Course
Cuisine: American, Mexican
Author: Catherine's Plates

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.