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Pick a Peck of Peppers

Peppers don't have to kill your taste buds! Here's a favorite recipe with pepper that will satisfy.

Mexican Stuffed Bell Peppers

Adapted from


4 bell peppers

1lb grass fed ground beef

2 cups chunky salsa

1 1/2 cups Monterey Jack cheese, grated

1 cup instant brown rice

1 cup water


1. Slice the top of the pepper off, remove seeds and membranes.

2. In a big skillet, cook ground beef at medium high heat for about 5 minutes until brown. Remove grease from the skillet. Add salsa, 1 cup of grated cheese and uncooked rice. Mix well.

3. Stuff peppers with the mixture of ground beef.

4. Pour water in a crockpot. Add stuffed bell peppers by packing them in well. Cover and cook at low setting for 6 to 7 hours. When ready to serve, sprinkle the bell peppers with remaining cheese.

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