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Today's Episode is featuring Slow Cooked Stuffed Bell Peppers.
- 1 lb. ground beef (uncooked)
- 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
- Plain Greek Yogurt for garnish
- In 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.
- Stuff peppers with beef mixture and place them in the Hold & Go Slow Cooker, open side up. Cover and cook on high for 3 hours.
- When peppers are tender, top peppers with remaining cheese and cover. Cook on low for 5-10 minutes more, or until cheese melts.
- Grab some plain Greek yogurt from your Greek Yogurt Refrigerator Organizer and add a dollop to each bell pepper.
- Garnish with cilantro and serve!