Substances:
- 4 medium green or candy purple peppers
- 1 pound flooring purple meat
- 1 kit (8.8 oz) ready-to-motivate Spanish rice
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 1-1/2 cups salsa
- 1 tablespoon sizzling pepper sauce
- 1 cup water
- 2 tablespoons minced new cilantro
Instructions:
- Minimize tops off peppers and take away seeds; web page apart. In a mountainous skillet, prepare dinner purple meat over medium heat except no longer purple; drain.Mosey in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Switch to a 5-qt. late cooker. Pour water around peppers.Duvet and prepare dinner on low for 5-6 hours or except peppers are gentle and filling is heated thru. High with closing cheese; sprinkle with cilantro.
