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Crockpot Mexican Stuffed Peppers Recipe


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     Crockpot Mexican Stuffed Peppers

Category   Entrees - Maindishes
Sub Category   None
Servings   2

4 green bell peppers
1 lb lean ground beef
1 can of petite diced tomatoes, divided
1 cup whole kernel corn
1/2 cup of cooked rice
1/2 cup of black beans
1 teaspoon chipotle powder
1 Tablespoon chili powder
1 1/4 cup of shredded jack, colby, or sharp cheddar
1/3 cup chopped cilantro

In a large pan, brown beef. Drain tomatoes, RESERVE JUICE. Pour half the tomatoes in the pan with the beef. Add corn, rice, beans, spices, cilantro, and 1 cup of cheese. Mix, heat through. Cut tops off peppers and remove core. Pack the meat mixture into each pepper. Pour the remaining tomatoes and juice into the bottom of the crock pot. Place the peppers in the pot. Cook low for 6 hours. Top with 1/4 cup of cheese. Cover and let melt.

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