Recipe of the month

CROCK POT STUFFED BELL PEPPERS

June 2016

Recipe provided by Beth Chalbeck. "Yummy"

Ingredients

  • 1 pound ground beef
  • 5 bell peppers
  • 1/2 cup yellow onion
  • 1 guacamole
  • 1 salsa
  • 1 cup Mexican rice, cooked
  • Salt and pepper
  • 1 cup Colby jack cheese
  • 1 sour cream
  • 1 10 oz Enchilada sauce

Directions

  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.

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