Name: Easy Crock Pot Recipes - Stuffed Bell Peppers
Ingredients: 4 large bell peppers; 2 cups cooked rice; 1 cup leftover shredded chicken or taco meat {I used chicken}; 1 cup corn kernels {I used frozen}; 1 {15 oz} can S&W jalapeno flavored black beans, drained; 3/4 cup salsa {Here is my homemade salsa recipe}; 3/4 shredded cheese {cheddar is preferred, but I used mozzarella}; 1/4 cup shredded cheese to sprinkle over the top of the peppers towards the end; 1/2 cup water

Ingredients

Scale

4 large bell peppers
2 cups cooked rice
1 cup leftover shredded chicken or taco meat {I used chicken}
1 cup corn kernels {I used frozen}
1 {15 oz} can S&W jalapeno flavored black beans, drained
3/4 cup salsa {Here is my homemade salsa recipe}
3/4 shredded cheese {cheddar is preferred, but I used mozzarella}
1/4 cup shredded cheese to sprinkle over the top of the peppers towards the end
1/2 cup water

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Instructions

Chop off the top of the bell pepper and remove the seeds and membranes.
In a large bowl, combined the chicken, rice, corn black beans, salsa and 3/4 cup of cheese and mix well, and stuff the bell peppers with the rice mixture.
Carefully place the bell peppers in a crock pot {you want them to fit nice and tight into the crock pot} if you have a large crock pot like I do than simply pack the peppers as close as you can and prop them up with a custard dish or two so they do not fall over.
Place 1/2 water into the bottom of the crock pot, put on the lid and cook for 4 hours on low.
Just prior to serving sprinkle 1/4 of cheese over the tops of the peppers, put the lid back on for an additional 5 -7 minutes so the cheese has time to melt.
Serve warm.