Check out what my friends at My California Roots had to say about these Crock Pot Stuffed Bell Peppers:

I absolutely loved this version of stuffed peppers. I had a fear they’d be too soft cooking in the crock, but they came out perfectly. I will definitely make this one again! Yum!

I went ahead and tried this recipe and I did like it very much. I plan to alternate the method my mom made with rice and ground beef with this one. It’s always good to switch things up!

Ingredients

2 tsp Bertolli olive oil

1 medium yellow onion, diced

2 ribs celery, sliced

4 cloves garlic, minced

1 Tbsp McCormick chili powder

2 tsp McCormick cumin

1 1/2 tsp McCormick dried oregano

2 cups cooked & cooled white rice*

1 cup frozen corn kernels

1 medium-large ripe tomato, diced (about 1/2 lb)

1 can pinto beans, rinsed & drained

1 chipotle pepper in adobo, minced

salt & pepper, to taste

5 large bell peppers (make sure they stand up on end!)

1/2 cup Old El Paso enchilada sauce

Kraft shredded pepper jack cheese, optional

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Quick Tip: If your peppers look as though they are drying out, you can add a bit more water to the bottom of the slow cooker.

Thank you to My California Roots for this awesome recipe!