Just got this recipe from my lovely niece, Eugenia. She's a newly-wed and trying out new recipes that will please her husband, Tom. With single digit temps in PA a crock pot provides a hot comfort meal. Eugenia isn't only a good cook but a talented photographer. Check out Eugenia Photography.
The recipe below is in her exact words...couldn't be easier. Looks like our family has another great "chef" in the making. Thanks, Eugenia...& keep sharing your recipes!
Crock Pot Mexican Stuffed Bell Peppers
4 bell peppers
1 pound ground chicken (You don't have to brown it first)
1 small can of enchilada sauce
1 cup of rice (I used cooked Mexican rice)
Packet of taco seasoning
So I chopped the tops off of the peppers, cleaned them out, poured about half cup of water in the crock pot, and nestled the four of them in there. Then I mixed the rest of the ingredients together in a big bowl (I only used almost half of the small can of enchilada sauce) Stuffed those pepper babies and sprinkled shredded cheese over top! Then cooked on low for six hours.