Mexican-Syle Stuffed Bell Peppers for the Crock Pot
- Reviews 2
Ready In: 6 hrs 15 mins
Serves: 6
Ingredients
- 6 medium bell peppers
- 1 lb ground beef
- 1⁄2 cup chopped onion
- 1 (8 1/4ounce) can corn, drained
- 1 cup cooked long-grain rice
- 1⁄3 cup water
- 1 (1 1/4ounce) taco seasoning
- 1 (14 1/2ounce) can diced tomatoes with basil oregano and garlic
- 1 (8 ounce) can tomato sauce
- 1 cup monterey jack pepper cheese, shredded
Directions
- Remove stem end, seeds and membranes from peppers. Set aside.
- In large skillet cook beef and onion until beef is brown. Drain well. Stirn in corn, rice, water and taco seasoning. Spoon into peppers. Place peppers, upright, in crockpot.
- Stir together undrained tomatoes and tomato sauce. Pour over peppers. Cover and cook on low for 6 hours or on high for 3 hours.
- Sprinkle with cheese. Cover and let set for 10 minutes before serving.
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