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Mexican Slow Cooker Stuffed Peppers
Ingredients
  • 5 to 6 (depending on size) tri-color bell peppers, tops cut off and seeds and ribs removed
  • 1 pound lean ground beef or turkey, uncooked
  • 1 cup rice, cooked (mexican, brown rice, or white rice)
  • 1 cup black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup red enchilada sauce
  • ¾ cup shredded Mexican cheese, plus more for topping, if desired
  • ½ tablespoon chili powder
  • ½ teaspoon ground cumin
  • salt and pepper to taste
  • subheading: Optional Toppings:
  • cilantro
  • sour cream
  • shredded mexican cheese
  • salsa
  • enchilada sauce
  • avocado
  • lime wedges
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