Friday, June 22, 2012

Mexican-Syle Stuffed Bell Peppers for the Crock Pot

Mexican-Syle Stuffed Bell Peppers for the Crock Pot

  • 6 bell peppers
  • 1 lb ground beef
  • 12 cup onion (chopped)
  • 8 14 ozs corn (drained)
  • 1 cup long-grain rice (cooked)
  • 13 cup water
  • 1 14 ozs taco seasoning
  • 14 12 ozs diced tomatoes (with basil oregano and garlic)
  • 8 ozs canned tomatoes (sauce)
  • 1 cup pepper jack cheese (monterey, shredded)
  1. Remove stem end, seeds and membranes from peppers. Set aside.
  2. 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.
  3. Stir together undrained tomatoes and tomato sauce. Pour over peppers. Cover and cook on low for 6 hours or on high for 3 hours.
  4. Sprinkle with cheese. Cover and let set for 10 minutes before serving.

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