♥ SLOW COOKER TEX-MEX OVER STUFFED GREEN PEPPERS ♥

♥ SLOW COOKER TEX-MEX OVER STUFFED GREEN PEPPERS ♥ 

  Ingredients

1 lb lean ground beef or turkey
1/4 cup chopped onion

1/4 cup pico de gio
1 package taco seasoning mix
1 can Ro-Tel Diced Tomatoes & Green Chilies

1 teaspoon minced garlic
1/4 teaspoon oregano parsley, basil, Louisiana Cajun Seasoning,  Cayenne Pepper,  and Mrs. Dash Garlic & Herb
1/3 cup of water

2-3 green peppers cut in half

1 can or jar tomato sauce
1 cup shredded Mexican cheese
1 box of your favorite rice  
1 ½ cups of water 
1/2 cup light sour cream



Directions:

Spray slow cooker and add water.
Cut peppers in half long ways and cut off stem and remove seeds and set aside.

Meanwhile, in medium mixing bowl stir in all of the above ingredients except for peppers, tomato sauce, cheese, sour cream and rice. 

Arrange pepper halves in the slow cooker. Spoon meat mixture evenly into each. 

Cover the peppers with around one table spoon of sauce. Dump the rest into the crock pot. Sprinkle cheese on top.

Cover and low heat for 6-8 hours or high heat 4-5 hours. Make sure peppers are tender. 

Add rice and 1 1/2 cups of water 2 hours before serving.

Top individual servings with sour cream, cheese and salsa. Serve over your favorite rice. ENJOY!