Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Crock Pot
Recipe By: Chris McCulken Kelly
Mexican Stuffed Bell Peppers
Ingredients
- 4 bell peppers (red, yellow or orange)
- 1 lb of 85% lean ground beef
- 1/2 of a yellow onion, diced
- 1 c canned enchilada sauce
- 1 1/4 c shredded jack cheese
- 3/4 c cooked Mexican rice
- Salt and pepper
- Sour cream
- Green onion, diced
Directions
- Finely dice a 1/2 yellow onion.
- Pour a cup of prepared enchilada sauce into a heat proof measuring cup and add diced onion. Heat in microwave for about 5 minutes to soften.
- Cut the tops off of four bell peppers. Remove stems and seeds. Dice the tops of the peppers.
- Pour 1/3 c water in the bottom of the crockpot and nestle bell peppers in.
- In a large bowl combine one lb uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, 1 c shredded cheese, 3/4 cup cooked rice, 1 1/2 Tsp salt, 1 Tsp pepper
- Fill peppers with ground beef mixture and top with more cheese
- Cook on low for about 6hrs.
Chrome Extension
