CROCK POT STUFFED BELL PEPPERS

CROCK POT STUFFED BELL PEPPERS

INGREDIENTS

  1. 5 bell peppers
  2. 1 pound lean ground beef
  3. 1 (10 ounce) can red enchilada sauce
  4. 1/2 cup diced yellow onion
  5. 1 cup cooked Mexican rice
  6. 1 cup shredded Colby-jack cheese, divided
  7. salt and pepper, to taste
TOPPINGS
  1. sour cream
  2. salsa
  3. guacamole

INSTRUCTIONS

  1. Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. Dice the tops of each bell pepper. Set aside.
  2. In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
  3. Fill crock pot with one inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 4 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
  4. Serve warm with favorite toppings. Enjoy!

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