Enchilada-Stuffed Peppers

Enchilada Stuffed Peppers

3 lbs ground meat (beef or turkey)
2 cups water
1 cup plain white rice (not instant)
1 jar of salsa
1/8 tsp black pepper
1/8 tsp red pepper
1 tsp garlic powder
1 tsp ground cumin
4 8-oz cans enchilada sauce
8 oz shredded Mexican Cheese
6 whole green, yellow, red, or orange peppers

1. Mix ground beef, black pepper, red pepper, garlic powder, and ground cumin in a skillet. Brown over medium high heat until no pink remains. Drain.

2. In a 6-qt sauce pan stir together water and salsa. Heat over high heat until mixture boils. Add dry rice. Cover and reduce heat to medium low. Simmer, covered, without stirring, for 20-25 minutes, until all water is absorbed. Remove from heat and let stand, covered, at least 5 minutes.

2. Meanwhile, cut the core out of each pepper. Rinse and pat dry.

3. To make filling, combine cooked meat, rice, enchilada sauce, and 2/3 of the cheese in a large mixing bowl. Stir well.

4. Spray 6 to 8 qt crockpot with cooking spray. Spoon filling into each pepper. Spread remaining filling in bottom of crockpot. Arrange stuffed peppers on top of filling mixture.

5. Cook on high 4 hours. Sprinkle remaining cheese over top of peppers and filling mixture. Cook until cheese melts.