Crock Pot Mexican Stuffed Bell Peppers
adapted from Slow Cooker Revolution by America’s Test Kitchen
Prep Time: 15 minutes
Cook Time: 6 hours
4 bell peppers
1 pound of 85 percent lean ground beef
1/2 of a yellow onion, diced
1 cup of canned enchilada sauce
1 1/4 cup of shredded jack cheese
3/4 cup of cooked (leftover) mexican rice
salt and pepper
sour cream and diced green onion for toppings
1. Finely dice a 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.
2. Cut the tops off of four bell peppers. Remove stems and seeds and dice the tops of the bell peppers.
3. Pour 1/3 of a cup of water into the bottom of the crock pot and nestle bell peppers in.
4. 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 rice, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
5. Fill bell peppers with ground beef mixture and top with more cheese.
6. Cook on low for about 6 hours. You can test mixture with meat thermometer for doneness. It should be cooked to 160 degrees.
Note: You must used pre-cooked rice. I used leftover mexican rice, but you can also use cooked white rice. Just bump up your seasoning so that the mixture is not too bland. You can add chili powder, garlic powder, cumin, chipotle in adobo. Whatever sounds good to you!