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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!
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
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!