Mexican Beef-Stuffed Peppers

Ingredients

  • 4 medium green or sweet red peppers
  • 1 pound ground beef
  • 1 package (8.8 ounces) ready-to-serve Minute® Ready to Serve Spanish Rice Mix
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
  • 1-1/2 cups salsa
  • 1 tablespoon hot pepper sauce
  • 1 cup water
  • 2 tablespoons minced fresh cilantro

Directions

  • Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.
  • Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker.
  • Pour water around peppers.
  • Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.
  • Yield: 4 servings.
Recipe Courtesy of – Taste of Home
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