Mexican Stuffed Peppers - slow cooker

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I wanted something different and found a recipe at for Mexican beef-stuffed peppers. It was different than the stuffed peppers my wife made so I thought I would try it. But, of course I changed it a bit and this is what I came up with.

Preparation time: 30 minutes
Cooking time: 5 hours

Difficulty: Easy - for beginners
Serves: 4


4 bell peppers (any color)
1 lb hamburg
1 box of Zatarain's Red Beans & Rice
16oz. Jar of salsa
1 TBS hot sauce
2 cups shredded Colby, Monterey Jack, and cheddar mix (divided)
Chopped cilantro


Start the rice and beans cooking by following the directions on the box.
Cut the top off the peppers and remove the core. Place in the bottom of the slow cooker.
Brown and drain the Hamburg.
Mix in beans and rice , salsa, hot sauce, and 1 1/2 cups of the cheese.
Fill peppers with the mixture and dump the rest around the peppers
Cook on high for 5 hours. Top with remaining cheese and cilantro and serve.


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