Mexican Beef-Stuffed Peppers
4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce
1 cup water
2 tablespoons minced fresh cilantro
Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers.
Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro. Yield: 4 servings.
Recipe found here: Mexican Beef-Stuffed Peppers