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

1. Remove stem end, seeds and membranes from peppers.
2. Set aside.
3. In large skillet cook beef and onion until beef is brown.
4. Drain well.
5. Stirn in corn, rice, water and taco seasoning.
6. Spoon into peppers.
7. Place peppers, upright, in crockpot.
8. Stir together undrained tomatoes and tomato sauce.
9. Pour over peppers.
10. Cover and cook on low for 6 hours or on high for 3 hours.
11. Sprinkle with cheese.
12. 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)