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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crock Pot Mexican Stuffed Bell Peppers Recipe

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This recipe for Crock Pot Mexican Stuffed Bell Peppers is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bell peppers (Green, yellow, red, orange)
(You can use all green, but the yellow, red, orange are sweeter, and it adds color)
1 lb. 85% lean ground beef
½ yellow onion, diced
1 cup canned red enchilada sauce
1 ¼ cup shredded jack cheese (or pepper Jack cheese)
¾ cup of cooked (leftover) Mexican rice
Salt and pepper
Sour cream and diced onion for toppings
Directions:
Directions:
Finely dice onion. In a microwave-proof bowl, pour a cup of enchilada sauce, and add the onions. Heat the enchilada and onion mixture in microwave for 5 minutes to soften onions.

Pour 1/3 cup of water into the bottom of the crockpot.

In a large mixing bowl, combine one pound of uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, and 1 cup of shredded jack cheese, ¾ cup of cooked rice, 1 ½ tsp salt and ½ tsp of pepper.

Fill bell peppers with ground beef mixture. Top peppers with rest of the cheese. Nestle peppers into the crock pot and cook on low for about 6 hours. Test the meat mixture with thermometer after 6 hours. Middle of the meat mixture should be 160º.

Note: You must use cooked rice. I use 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.

 

 

 

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