INGREDIENTS: 

• 5 Bell Peppers

• 1 Lb Lean Ground Beef

• 1 Can Red Enchilada Sauce

• 1/2 Cup Diced Yellow Onion

• 1 Cup Cooked Mexican Rice

• 1 Cup Shredded Cheese, Divided

• Salt & Pepper, To Taste

DIRECTIONS:

Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine. Stuff each pepper. Fill crock pot with one inch of water. Place bell peppers inside. Cook on Low for 6 hours. Top each stuffed pepper with remaining shredded cheese.