I post a lot of recipes that stem from my Eastern European heritage. I’m part Polish and part Hungarian, so I make a lot of good food!

Everyone asks for my stuff pepper recipe, but they’re surprised when I reveal that I make a fantastic Mexican stuffed pepper. It has Mexican rice, ground beef, gooey cheese, all stuffed inside colorful bell peppers.

Even better? You can make this meal in a crock pot. I just serve it with a side of vegetables or a salad, and it makes and amazing dinner. Don’t pass up this recipe, you’re going to love it!

 

Ingredients:

5 bell peppers

1 pound lean ground beef

1 (10 ounce) can red enchilada sauce

1/2 cup diced yellow onion

1 cup cooked Mexican rice

1 cup shredded Colby-jack cheese, divided

salt and pepper, to taste

 

Instructions:

Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. Dice the tops of each bell pepper. Set aside.

In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.

Fill crock pot with one inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 4 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.

Serve warm with favorite toppings. Enjoy!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: Prepare the stuffed peppers and freeze them ahead of time to cook later in your slow cooker.

Recipe and image courtesy of: Life in the Lofthouse