Ingredients
1 lb. ground beef
1 (15-oz.) can black beans, drained
1 (15-oz.) can diced fire-roasted tomatoes, drained
2 c. shredded monterey jack cheese, divided
1 c. cooked white rice
1 c. 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
Preparation
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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