slow cooker stuffed peppers

We do a lot of "build your own" burritos and tacos with friends (meat, grilled veggies, rice, beans, cheese, etc)  And always have lots of leftover fixings.  This is a great way to use them up.  If you don't want to slow cook, you can also just stuff and bake the raw peppers at 350 degrees for about an hour.

Crock Pot Mexican Stuffed Bell Peppers
adapted from Slow Cooker Revolution by America's Test Kitchen

Serves 4
Prep Time: 15 minutes
Cook Time: 6 hours

Ingredients

4 bell peppers
1/2 pound left over taco meat or grilled chicken or carne asada (diced
1 small can enchilada sauce (red or green)
1 1/4 cup of shredded jack cheese (or cheddar or pepper jack or whatever)
1 cup of cooked (leftover) mexican rice
1 can black beans, drained

sour cream and diced green onion for toppings

Directions
 
Cut the tops off of four bell peppers. Remove stems and seeds and dice the tops of the bell peppers. 


Pour 1/3 of a cup of enchilada sauce into the bottom of the crock pot and nestle bell peppers in.  


 In a large mixing bowl, combine meat, diced bell peppers, 1 cup of shredded jack cheese, cooked rice, beans, and salt and pepper to taste.


Fill bell peppers with ground beef mixture and place them into slow cooker.  top with more cheese and the rest of the enchilada sauce. 


Cook on low for about 6 hours.  YOu can top these with sour cream, guacamole, diced onion, crumbled tortilla chips, etc if desired.




Note: You must used pre-cooked rice. I used leftover mexican rice,  but you can also use cooked white rice. Just bump up your seasoning so that the mixture is not too bland. You can add chili powder, garlic powder, cumin, chipotle in adobo. Whatever sounds good to you!