Mexican-Syle Stuffed Bell Peppers for the Crock Pot
- 6 medium bell peppers
- 1 lb ground beef
- 12 cup chopped onion
- 1 (8 1/4 ounce) can corn, drained
- 1 cup cooked long-grain rice
- 13 cup water
- 1 (1 1/4 ounce) taco seasoning
- 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
- 1 (8 ounce) can tomato sauce
- 1 cup monterey jack pepper cheese, 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.
bell peppers, ground beef, onion, corn, rice, water, taco seasoning, tomatoes, tomato sauce, monterey jack pepper cheese
Taken from www.food.com/recipe/mexican-syle-stuffed-bell-peppers-for-the-crock-pot-157361 (may not work)