Crockpot Mexican Stuffed Bell Peppers
The Hobo Kitchen
The Hobo Kitchen
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Ingredients

  • 4 bell peppers
  • 1 lb 85% lean ground beef
  • 1/2 of
  • 1 cup canned enchilada sauce
  • 1 cup
  • 1/4 cup shredded jack cheese
  • 3/4 cup cooked
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ) Cut the tops off the bell peppers. Remove stems and seeds and dice the tops of the peppers.
  • 3 ) Pour 1/3 cup of water into the bottom of the crock pot and fit all 4 bell peppers inside.

Instructions

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