-6 or so peppers-as many as will fit comfortably side by side in your crock pot (I used red and green ones both)
-1 pound ground beef
-1 can diced green chilis
-12 ounces frozen corn kernels
-1 can black beans, drained
-1 can diced tomatoes
-1/4 cup salsa
-1 1/2 cups cooked rice
-1t Worcestershire sauce
-1/4t salt
-1/2t pepper
-2 cups shredded cheddar cheese, divided

Remove tops of peppers and seed them.
Brown the meat and then stir in the chilis.
Reserving about 1/4 cup of the cheese, stir the rest of the filling ingredients together.
Spoon as much filling into the peppers as will fit (probably about half of it).
Put the leftover filling into the bottom of the crockpot. If desired, lay the pepper tops on top of the rice.
Place the stuffed peppers carefully in the crock pot.
Cover, cook on low 6-8 hours on low (6 was plenty) or 3-4 hours on high. Sprinkle the reserved cheese on the peppers for the last 30 minutes.

We served it with grilled tomatoes and flour tortillas on the side.

1 comment:

andrafaye said...

those look awesome and delicious!!