Mexican Stuffed Bell Peppers Slow Cooker

Photo by Chris S.
Adapted from number-2-pencil.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from number-2-pencil.com

Ingredients

  • 1/2

    yellow onion

  • 1

    cup prepared red enchilada sauce

  • 4

    bell peppers (red, orange and yellow are sweeter than green)

  • 1/3

    cup of water

  • 1

    lb ground beef

  • 1

    cup shredded Jack cheese plus more for topping

  • 3/4

    cup cooked Mexican rice

  • 1 1/2

    tsp salt

  • 1/2

    tsp pepper

  • Optional-canned chipotle chile in adobo (to add spice)

  • Optional-Sour cream, etc

Directions

Finely dice 1/2 of a yellow onion. Pour a cup of prepared enchilada sauce into a heat proof measuring cup and add diced onion. Heat the onion/enchilada sauce mixture in the microwave for about 5 minutes to soften onions. I usually cover mine with a paper towel to avoid splatters. Cut the tops off of four bell peppers, I use yellow, red or orange as the green bell peppers are not as sweet. Remove stems and seeds and dice the tops of the bell peppers. Pour 1/3 of a cup of water into the bottom of the crock pot and nestle bell peppers in. In a large mixing bowl, combine one pound of uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, 1 cup of shredded jack cheese, 3/4 cup of cooked mexican style rice, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Fill bell peppers with ground beef mixture and top with more cheese. Don’t forget that you need to have the water at the bottom of the crock pot. Cook on low for about 6 hours. The bell peppers are soft, but not too soft, and the filling is so flavorful. I kept my bell peppers kid friendly, but you can bump up the flavor by adding a little canned chipotle chile in adobo if you want more spice! We topped ours with a little bit of sour cream and green onion, and had a simple salad on the side.

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