Mexican Slow Cooker Stuffed Peppers

• 6 whole Tri-color Bell Peppers, Tops Cut Off And Seeds And Ribs Removed
• 1 pound Lean Ground Beef Or Turkey, Uncooked
• 1 cup Rice, Cooked (mexican, Brown Rice, Or White Rice)
• 1 cup Black Beans, Rinsed And Drained
• 1 cup Frozen Corn, Thawed
• 1 cup Red Enchilada Sauce
• 3/4 cups Shredded Mexican Cheese, Plus More For Topping, If Desired
• 1/2 Tablespoons Chili Powder
• 1/2 teaspoons Ground Cumin
• Salt And Pepper

1. Spray the bottom of a slow cooker with nonstick cooking spray.
2. Place the peppers inside.
3. In a large bowl, combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper.
4. Place the filling into the cavity of each pepper.
5. Cook on high for 23 hours or on low for 46 hours or until meat is cooked through.
6. Serve immediately with optional toppings, if desired.
7. Goes great with a side salad!

tri, ground beef, rice, black beans, frozen corn, red enchilada sauce, mexican cheese, chili powder, ground cumin, salt

Taken from tastykitchen.com/recipes/main-courses/mexican-slow-cooker-stuffed-peppers/ (may not work)