Spanish Stuffed Bell Peppers

5 steps

Updated at: Thu, 17 Aug 2023 09:47:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2215.6 kcal (111%)

Total Fat128.2 g (183%)

Carbs139.4 g (54%)

Sugars33.7 g (37%)

Protein124.3 g (249%)

Sodium6857.6 mg (343%)

Fiber17.5 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

5green bell peppers

medium, or try other bell pepper colors

1 lbground beef

2 cupschicken broth

DIVIDED

½ cuprice

white, long grain, uncooked

0.5yellow onion

medium, diced

1 x 10 ozcan red enchilada sauce

3 tsptaco seasoning

¼ tspsalt

¼ tspblack pepper

1 cupMexican blend cheese

shredded, DIVIDED

1 cupsalsa

Instructions

Step 1

In a medium sauce pan bring 1 cup chicken broth to a simmer. Stir in rice, place lid on, lower heat to LOW and cook for 15 minutes. Remove lid. Turn off heat.

Step 2

Wash & dry peppers. Cut tops off of peppers. Remove seed pocket and membranes from inside peppers. Dice up tops of peppers to add to filling. Set aside.

Step 3

In a large mixing bowl add ground beef, cooked rice, enchilada sauce, onion, diced bell pepper tops, 1/2 of the shredded cheese, taco seasoning, salt & pepper. Mix well to combine.

Step 4

Spoon mixture into each bell pepper until stuffed full.

Step 5

In bottom of crockpot place 1 cup chicken broth and 1 cup salsa. Mix together. Place stuffed peppers into crockpot. Cover with lid and cook for 4 hours on high or 6 hours on low. Remove lid and place remaining cheese on top of each stuffed pepper. Place lid back on until cheese has melted. Enjoy.