Mexican Beef Stuffed Peppers

(Courtesy of Taste of Home)

Ingredients:
4 medium green or sweet red peppers
1 lb. ground beef
1 pkg. (8.8 oz.) ready-to-serve Spanish rice mix
2 c. (8 oz.) shredded Colby-Monterey Jack cheese, divided
1 1/2 c. salsa
1 Tbsp. hot pepper sauce
1 c. water
2 Tbsp. minced fresh cilantro

Directions:
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 c. 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.

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