Crock Pot Stuffed Bell Peppers

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 5 Bell peppers
  • 1/2 cup Yellow onion

• Condiments

  • 1 Guacamole
  • 1 Salsa

• Pasta & Grains

  • 1 cup Mexican rice, cooked

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Colby jack cheese
  • 1 Sour cream

• Prepared

  • 1 (10 ounce can Enchilada sauce, red

Found on life-in-the-lofthouse.com

Ingredients

• 5 bell peppers
• 1 pound lean ground beef
• 1 (10 ounce) can red enchilada sauce
• 1/2 cup diced yellow onion
• 1 cup cooked Mexican rice
• 1 cup shredded Colby-jack cheese, divided
• salt and pepper, to taste
• sour cream
• salsa
• guacamole

Directions

• Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. Dice the tops of each bell pepper. Set aside. In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture. Fill crock pot with one inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 4 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted. Serve warm with favorite toppings. Enjoy!