Presto Mexican Peppers - I Dig Pinterest

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Game day appetizers don’t get any easier or yummier than these Presto Mexican Stuffed Peppers! Filled with ground beef, Hunt’s Fire-Roasted canned Diced Tomatoes, RO*TEL, rice, jalapeños, then seasoned to perfection, these filled bell pepper bowls will be the hit of the party!

I can’t get enough of easy appetizers, especially when throwing game day parties! Hosting guests can work up quite a sweat, but these stuffed peppers won’t contribute to the stress! Using canned goods is a definite perk when feeding a crowd! It’s such a time-saver! I get a kick out of just pouring in a can of this and that, then adding a few supporting fresh ingredients and seasonings, then, BAM! a delicious and gorgeous food is served!

How pretty are the red, yellow and orange bell pepper “bowls”?!

I can’t wait to show you a super simple recipe hack, just below, to make your party a breeze!

Kitchen Hack/Tip: We all know how every minute counts when preparing game day foods for a crowd, so why not save time by preparing the filling mixture in advance and placing it in the refrigerator, then just cleaning out the peppers, filling them and throwing them in the crockpot to heat on the actual day? You won’t even have to think about them until the guests have arrived and the peppers are warm ready to be enjoyed! I love employing tips and tricks in the kitchen to make life easier!

This recipe makes enough to fill 8 bell peppers, but, chances are, you’ll want to double it if you’re expecting larger numbers or just because everyone will want to snag seconds and thirds of these!

I topped them with crushed tortilla chips and then later added a dollop of sour cream and drizzles of Queso cheese sauce, and they were irresistible!

If you bring these to the party, just plan to make it an annual tradition, because everyone will expect it of you! 🙂

{PRESTO MEXICAN STUFFED PEPPERS}

Makes 8

8 bell peppers

1 lb. hamburger

1 medium yellow onion, diced

1 jalapeño pepper, seeds and membranes removed, diced small

3 cloves minced garlic

Salt and pepper for seasoning

1 can (10 0z.) RO*TEL, drained

1 can Hunt’s Fire-Roasted Diced Tomatoes (14.5 oz)

1 tsp. chili powder

1/2 tsp. cumin

1 c. cooked white rice

2 Tbsp. fresh cilantro, coarsely chopped

1 1/2 c. shredded cheddar cheese

Begin by cooking and crumbling the hamburger with the garlic, jalapeño pepper, and onion on the stove top over medium-high heat. Season with salt and pepper. When meat is no longer pink and onions are soft, drain the grease. While still over medium heat, stir in the Ro*TEL, diced tomatoes, chili powder, cumin and cooked rice. Cook, stirring, for 2 minutes. Stir in shredded cheese and cilantro.

Cut the tops off of your bell peppers and carefully remove the insides. Slightly cut the bottoms of the peppers if they don’t stand up on their own, but be careful not to make a hole in them. Fill to the top with hamburger filling, then place in a crockpot and cook on low for 5-6 hours or on high for 2-3 hours, or until peppers are soft and the filling is warmed through. Serve with crushed tortilla chips, sour cream, additional shredded cheddar cheese, and Queso sauce.

I’m drooling just looking at these again! I think the big game is cause for a fiesta! How about you? And it wouldn’t be a fiesta without these stuffed peppers!