Crock Pot Corn And Beef Stuffed Peppers Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the ground beef until browned. Drain any excess fat.
• STEP 2.In a mixing bowl, combine the cooked ground beef, corn, cooked rice, diced tomatoes, tomato sauce, onion, garlic, chili powder, cumin, salt, and pepper.
• STEP 3.Cut the tops off the bell peppers and remove the seeds and membranes. Stuff each pepper with the beef and corn mixture.
• STEP 4.Place the stuffed peppers in the crock pot and pour the remaining tomato sauce over them.
• STEP 5.Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the peppers are tender.
• STEP 6.Serve the stuffed peppers hot, garnished with chopped fresh cilantro or parsley, if desired.

Cooking Tips

• You can use any color of bell peppers for this recipe, or a mix of colors for a vibrant presentation.
• If you prefer a spicier dish, add some diced jalapenos or a pinch of cayenne pepper to the filling mixture.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the stuffed peppers as a main dish with a side of salad or crusty bread.
• To reheat leftovers, place the stuffed peppers in a microwave-safe dish and heat on high for 2-3 minutes, or until heated through.
• These stuffed peppers can also be frozen for up to 3 months. To freeze, place the cooked and cooled peppers in a freezer-safe container or bag.