Mexican-Syle Stuffed Bell Peppers for the Crock Pot
INGREDIENTS:- 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)
- 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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