Mexican-Syle Stuffed Bell Peppers for the Crock Pot |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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My hubby loves stuffed peppers. I normally mix up the meat mixture and stuff it raw in the peppers and bake them. This is cooked first and I really like that because you can drain most of the grease off that would normally end up being cooked in the pepper. I mix these up the night before, stick them in the crockery lining and put it in the fridge. Next morning, I just stick it in the pot, turn it on and I'm good to go. Ingredients:
6 medium bell peppers |
1 lb ground beef |
1/2 cup chopped onion |
1 (8 1/4 ounce) can corn, drained |
1 cup cooked long-grain rice |
1/3 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 |
Directions:
1. Remove stem end, seeds and membranes from peppers. Set aside.
2. 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.
3. Stir together undrained tomatoes and tomato sauce. Pour over peppers. Cover and cook on low for 6 hours or on high for 3 hours.
4. Sprinkle with cheese. Cover and let set for 10 minutes before serving.
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