Crocked Stuffed Bells

There is no easier meals than crock pot cooking. Throw it in the pot in the morning on low and let it cook all day. No fuss, no rush at the end of the day, and the house always smells delicious! I love my crockpot, and other then my coffee maker it is the most used item in my kitchen! Well, after my mixer. Like I said, I love my crockpot. ~B

Stuffed Bells are one of my favorite “comfort” foods. They just remind me of HOME.

4-6 bell peppers
1/2 pound ground beef (browned and drained)
1 small onion, chopped
1 package frozen corn (abt 10-oz)
1 15-oz can Dark Red Kidney Beans (rinsed and drained)
1 28-oz can crushed tomatoes
1 1/2 cup cooked rice (I like brown rice, but white works)
1 tsp Worcestershire Sauce
1/4 tsp salt
1/2 pepper
2 cups shredded cheddar +abt 1/4 cup

Combine all ingredients except the peppers. (that + 1/4 cup cheese) you will use at the end, so don’t mix that in.

Carefully cut off the tops of the peppers, and de-seed them.

Then stuff them with the mix. Carefully place the peppers (stuffing hole UP) in the Crockpot.

Cover and cook on low 5-6 hours. Just before you are going to serve them, sprinkle with the remaining cheese and recover for about 5 minutes so the yummy cheese can melt.

Enjoy!

**IMPORTANT NOTE**

Every Crock Pot is different. My current crock pot only has 3 settings: Warm, Low, High. The Low setting on my current crock pot burns EVERYTHING that is supposed to be cooked on LOW, so I actually set mine on LOW for the first 10-15 minutes, then switch it down to WARM for the rest of the time.

*TIP*

Since I only cook 4 bell peppers, I always have a ton of filling left over.

LEFT OVER FILLING I usually but 3-4 spoonfuls in the crock pot, incase someone is extra hungry, and then FREEZE the rest.