Crockpot Mexican Stuffed Green Peppers
| Preparation: | 45 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 h |
| Total: | 5 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Frances Nickerson, N.D. Ile Perrot, QC |
Recipe ingredients
- 4 Green Peppers
- 10 oz. frozen corn
- 1 lb ground beef fried & drained
- 8 oz. tomato sauce
- 1 cup(s) cup tightly packed shredded Sargento Taco cheese
- 1 Tbsp. granulated garlic
- 0.5 cup(s) chopped onion
- 0.5 tsp. worcestershire sauce
- 0.5 tsp. salt
- 0.5 tsp. black pepper
- 8 Tbsp. Salsa
Preparation
While the ground beef is browning in a large dutch oven, cut around the top stem of the green peppers and remove them and dig out the seeds and excess flesh inside. Wash inside & out and set aside. After the ground beef is cooked, remove from heat and drain the grease, then put the beef back into the dutch oven and add all the other ingredients except the 4 green peppers and the salsa. Mix well so that it's well combined and then spoon the mixture into each pepper shell packing it down as tightly as possible. After each pepper is as full as possible put it into the crockpot standing up. Continue until all peppers are fully stuffed and standing in the crockpot. Now divid the Salsa equally and spoon over the top of each green pepper. Pour 3 Tbsps. water into the bottom of the crockpot, cover & cook on high for 3-5 hours.
Suggestion
I generally serve this with a side of corn and white rice.Origin: Mexican
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