Crock Pot Stuffed Peppers (Print Version)
# Ingredients:
01 -
5 bell peppers
02 -
1 pound lean ground beef
03 -
1 teaspoon chili powder
04 -
½ teaspoon ground cumin
05 -
½ teaspoon garlic powder
06 -
10 ounces red enchilada sauce
07 -
½ cup diced yellow onion
08 -
2 cups cooked Mexican rice
09 -
1 ½ cups shredded Colby-jack cheese, divided
10 -
Salt and pepper to taste
→ Optional Toppings
11 -
Sour cream
12 -
Salsa
13 -
Guacamole
# Instructions:
01 -
Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper and set aside.
02 -
In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, rice, diced bell peppers, and ½ cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula.
03 -
Stuff each prepared bell pepper with the ground beef mixture.
04 -
Fill the crock pot with a half inch of water. Place the stuffed bell peppers inside. Cover with lid and cook on Low heat for 6 hours or on High heat for 3 hours.
05 -
Top each stuffed pepper with the remaining shredded cheese. Cover with lid until the cheese has melted.
06 -
Serve warm with your favorite toppings, such as sour cream, salsa, or guacamole.