Mexican Stuffed Peppers

• 1 26.46 carton chopped tomatoes
• 1 1/2 cups chopped yellow onion, divided
• 2 whole plus 3 minced cloves garlic, divided
• 2 tsp chile powder, divided
• 3 tsp ground cumin, divided
• 1 tsp dried oregano
• 1/4 cup fresh cilantro
• 1 lb extra-lean ground beef
• 2 cups grated zucchini
• 1 small jalapeno pepper, seeded and minced
• 1/2 cup frozen corn
• 1 15 oz black beans
• 1 cup cheese
• 6 peppers, any color, tops and seeds removed

1. 1. In a blender, process tomatoes, 1/2 cup onion, whole garlic cloves, 2 tsp chili powder, 1 tsp oregano, 1/4 tsp salt, and 1/4 cup cilantro in a blender and blend until smooth. Pour 1/2 cup mixture into a slow cooker and set remaining mixture aside.
2. 2. In a large poll, add beef, remaining 1 tsp chili powder, 2 tsp cumin, 1/4 tsp salt, black pepper and zucchini. With hands, mix thoroughly until well combined. Add minced garlic, remaining 1 cup onion, jalapeno, corn, chopped cilantro, beans and 1/2 cup cheese; mix until well combined.
3. 3. Pack beef mixture tightly into peppers, dividing evenly. Arrange peppers, cut side up, in slow cooker. Pour remaining tomato mixture over top. Cover and cook for 6 hours on low. Sprinkle remaining 1/4 cup cheese on peppers and cook for 10 more minutes, until cheese melts. Serve peppers with remaining sauce, dividing evenly.

tomatoes, yellow onion, cloves garlic, chile powder, ground cumin, oregano, fresh cilantro, extralean ground beef, zucchini, jalapeno pepper, frozen corn, black beans, cheese, peppers

Taken from www.epicurious.com/recipes/member/views/mexican-stuffed-peppers-51188401 (may not work)