Tex-Mex Stuffed Bell Peppers

Yes, stuffed peppers in a crockpot! These are seriously the best stuffed peppers I have ever had. They were perfect, and easy to make.

Tex-Mex Stuffed Bell Peppers
1 onion minced
6 garlic cloves, minced
2 tabelspoons chili powder
1 tbs vegetable oil
4-6 bell peppers with flat bottoms
1 slice bread
1/4 cup milk
12 ozs ground beef
1 cup frozen corn
1 1/4 cup shredded Monterey Jack Cheese
1/4 cup cooked rice
2 teaspoons minced canned chipotle chili in adobo sauce
salt and pepper

Begin by microwaving the onion, garlic, chili powder, and oil in a bowl for 5 minutes. Stir twice during that time. Cut 1/2 inch off the top of each pepper, chop the pepper tops fine and place in a bowl. Remove the seeds and core from the peppers.

Mash bread and milk into paste in a large bowl. Mix in the onion mixture, chopped peppers, ground beef, corn, cheese, rice, chipotles, 1 teaspoon salt, and 1/2 teaspoon pepper. Save 1/4 cup of the cheese for later. Mix with your hands and place filling into peppers.

Pour 1/3 cu p water into slow cooker and place stuffed peppers upright in your crockpot. Sprinkle with the remaining cheese. Cook for 4-6 hours on low.

Seriously amazing! I don't even know what else to say. This recipe made a lot of filling for me, and luckily I was able to freeze it so we can have this recipe again in the near future. From now on I will cook all my stuffed peppers in my slow cooker!