Crockpot stuffed bell peppers stuffed with Mexican style seasoned ground beef, rice, black beans and queso blanco, then cooked low and slow in a slow cooker. Super easy!

Ingredients:

•     10 colorful bell peppers
•     1 tablespoon olive oil
•     1 jalapeno pepper chopped
•     1 small white onion chopped
•     2 cloves garlic chopped
•     1 pound ground beef
•     2 cups cooked white rice
•     15- ounce can black beans
•     15- ounce can crushed tomatoes
•     1 cup frozen corn
•     1 cup shredded queso blanco or Monterrey Jack cheese
•     3 tablespoons favorite taco seasoning
•     Salt and Pepper to taste

FOR TOPPING

•     Chopped cilantro
•     Diced avocado
•     Mexican crema or sour cream
•     Favorite hot sauce for serving

Directions:

1. Slice the tops from the bell peppers and core out the insides. Set them into a crock pot or slow cooker. You may need 2 slow cookers.
2. Heat the oil in a small pan to medium heat and add the onion and jalapeno pepper. Cook about 5 minutes to soften.
3. Add the garlic and cook another minute, stirring.
4. Add the ground beef and cook about 5 minutes to brown it. You don’t need to cook it all the way through, as it will finish in the crock pot.
5. Add the mixture to a large bowl and cool.
6. To the bowl, add the rice, black beans, crushed tomatoes, corn, shredded cheese and taco seasoning. Add salt and pepper to taste and mix it together with a wooden spoon.
7. Spoon the stuffing into each bell pepper.
8. Add about a half inch of water to the bottom of the crock pot or slow cooker and cook on low for 4-5 hours on low, or 2-3 hours on high, or until everything is cooked through and the peppers have softened to your preference.
9. Serve with cilantro and crema over the top, and your favorite hot sauce. Enjoy!