Tuesday, February 17, 2015

Mexican Stuffed Peppers for the Slow Cooker

Welcome back readers! I apologize for not posting for a long while. 2015 thus far has been a year of 
non-stop sickness in the Johnson family. Thank goodness though, it seems to be  finally coming to an end! Woo Hoo!! So, back into the kitchen I get to go!

I have been craving stuffed peppers for a very long time. However, with our crazy lives, it is hard to find time to cook them in the oven. So, off to the internet I went to find a slow cooker recipe.

Now, I had to make sure there was a lot of seasoning in the peppers. That is Johnny's one criteria when it comes to stuffed peppers, they have to be seasoned very well. So, a Mexican inspired stuffed pepper seemed to meet that criteria.

The original recipe can be found on the website No, 2 Pencil. Now, of course I have tweaked the recipe some. I used green peppers instead of red/yellow peppers. Personally, I used green peppers because they were the least expensive. Plus, where I have 6-qt slow cooker, I used more peppers. Therefore, the measurements listed are for 5+ peppers.

Now on to the recipe!


Mexican Stuffed Peppers for the Slow Cooker
Original recipe from No. 2 Pencil
Adapted by The Busy Cooking Momma

You will need:
5 bell peppers
1 1/2  lb.ground beef
2/3 yellow onion, diced
1 1/4 c canned enchilada sauce
2 c shredded colby jack cheese
1 c cooked Mexican rice (I used Lipton's Mexican rice and cooked it per package directions)
Salt and Pepper


Finally dice the onion. Pour the enchilada sauce into a microwave safe measuring cup. Add onion and microwave for 5 minutes to soften the onions.

Cut the tops off the peppers. Remove the stems and seeds. Dice the tops of the peppers to add to the mix. I only used three of the tops because my peppers were larger.

Pour enough water into the slow cooker. Enough to cover the bottom. I used 2/3 c in my 6-qt cooker.
Arrange the peppers in the cooker.

In a large mixing bowl, combine beef, onion/enchilada mixture, diced pepper tops, 1 1/4 c cheese, 1 c Mexican rice, 1 1/2 tsp salt and 1/2 tsp pepper.

Stuff peppers to the top and then top with the rest of the cheese.


Cook on low for 6 hours.

I served these with a side of mashed potatoes. A side salad would work this as well. My men really liked these. I liked the ease of this recipe. It will definitely be added to the Johnson family rotation.

I hope you enjoy!!

Love to you all from The Busy Cooking Momma!


Mexican Stuffed Peppers for the Slow Cooker
Original Recipe by No. 2 Pencil
Adapted by The Busy Cooking Momma
Printable Recipe Available HERE

Prep Time: 10 minutes             Cooking Time: 6 hours              Difficulty: Easy

Ingredients:
5 bell peppers
1 1/2  lb.ground beef
2/3 yellow onion, diced
1 1/4 c canned enchilada sauce
2 c shredded colby jack cheese
1 c cooked Mexican rice (Lipton's Mexican Rice works well)
Salt and Pepper

Directions:
1. Finely dice onion. Pour enchilada sauce into a microwave safe measuring cup. Add onion and microwave for 5 minutes to soften onions.
2. Cut tops off peppers. Remove stems and seeds. Dice tops of peppers to add to the stuffed pepper mix.
3. Pour 2/3 c in bottom of 6 quart cooker. Arrange peppers in cooker.
4. In a large mixing bowl, combine beef, enchilada mix, diced pepper tops, 1 1/4 c cheese, 1 c rice, 1 1/2 tsp salt and 1/2 tsp pepper.
5. Stuff peppers to the top. Then sprinkle each pepper with rest of the cheese.
6. Cook on low for 6 hours.
7. Serve with your favorite side dish. Enjoy!!

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