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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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