This recipe is really great on its own but I added a little something something when I made them myself. I made some guacamole and scooped a dollop up on top of each piece. I was so happy how this turned out! That made these peppers went from good to fabulous! I had some friends over for dinner and they loved this dish as well! I gave credit to my hubby of course, but I gave myself a pat on the shoulder for the guacamole! Together my hubby and I make a pretty darn good team!
Check out what our friends from Number 2 Pencil have to say about this:
“We topped ours with a little bit of sour cream and green onion, and had a simple salad on the side.”
This is one yummy recipe that you should try out! Super easy and makes a good amount!
Ingredients
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 Kraft shredded jack cheese
3/4 cup of cooked (leftover) mexican rice
salt and pepper
Daisy sour cream and diced green onion for toppings
Instructions
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.
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Quick Tip: Freeze the leftovers and pull out for an easy meal.
Thanks again to Number 2 Pencil for this amazing recipe.
