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Yields:
4
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
A comforting meal without any work.
BUY NOW: Crock-Pot, $38.30, amazon.com.
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Ingredients
- 1 lb.
ground beef
- 1
(15-oz.) can black beans, drained
- 1
(15-oz.) can diced fire-roasted tomatoes, drained
- 2 cups
shredded monterey jack cheese, divided
- 1 cup
cooked white rice
- 1 cup
frozen corn, defrosted
- 1 tsp.
cumin
- 1 tsp.
chili powder
- 1/2 tsp.
garlic powder
- 1/2 tsp.
oregano
kosher salt
Freshly ground black pepper
- 4
bell peppers, tops and seeds removed
- 1 Tbsp.
Chopped cilantro, for garnish
Sour cream, for serving
Directions
- Step 1In a large bowl, combine beef with beans, tomatoes, 1 cup cheese, rice, corn, cumin, chili powder, garlic powder and oregano. Stir until all ingredients are fully incorporated. Season with salt and pepper.
- Step 2Stuff peppers with beef mixture and place them in Crock-Pot, open side up. Cover and cook on high for 3 hours.
- Step 3When peppers are tender, top peppers with remaining cheese and cover. Cook on low for 5-10 minutes more, or until cheese melts.
- Step 4Garnish with cilantro and sour cream and serve.
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