Not only is this recipe SUPER easy, it is so good. I have been enjoying eating this all week for lunch. I might even make it again next week too. I love that I don't have to cook the ground beef first. So simple. The recipe says it makes 4, but I easily got 6 stuffed peppers out of this. By the way, the enchilada sauce definitely gives this a kick. So good.
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 shredded jack cheese
3/4 cup of cooked rice
salt and pepper
sour cream and diced green onion for toppings
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.
Cut the tops off of four bell peppers. Remove stems and seeds and dice the tops of the bell peppers.
Pour 1/3 of a cup of water into the bottom of the crock pot and nestle bell peppers in.
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. Fill bell peppers with ground beef mixture and top with more cheese.
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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