I love stuffed bell peppers — mostly the stuffing but bell peppers are good, too. This recipe I adapted from a pin I saw on Pinterest for making stuffed bell peppers in the Crock Pot and another recipe for making Mexican chili. I skimmed both recipes and came up with my own. Ultimately, it came down to what was in my pantry that I had ready to go. And I was more than ready to venture away from my standard bell pepper recipe that we were just done with. Something needed a bit more spice and pizazz to it!
There is no science or measurements to this. You’ll have to wing it, like I did. Just taste along the way. But the good news is that if you make too much stuffing, it’s amazing all on it’s own.
For the peppers, I like to use orange, yellow, and red. Green peppers are good but they’re a little more bitter when the others are sweet.
95% Lean Ground Beef
Rice – White or Brown
1 Can Kidney Beans – drained
1 Can Black Beans – drained
1 Can White Corn – drained
Monterrey Jack Cheese
1 Can Lime & Cilantro Rotel
1 Lg Can Crushed Tomatoes
1 Packet McCormick Chili Seasoning
1 Can Chicken Broth
Cook the meat with the chili seasoning and steam the rice. Combine it all in a big bowl. Stuff the peppers. Top with more monterrey jack cheese. Place in Crock Pot to cook with a bit of chicken broth, about 1/4 of the total size of the Crock Pot. Cook on high for 4 hours or until peppers are tender. Serve up in a bowl!
I made these for New Years Eve and they were a great hit! And the extra stuffing, already gone. That flew just as fast as the peppers did. :D