Recipe of the month


June 2016

Recipe provided by Beth Chalbeck. "Yummy"


  • 1 pound ground beef
  • 5 bell peppers
  • 1/2 cup yellow onion
  • 1 guacamole
  • 1 salsa
  • 1 cup Mexican rice, cooked
  • Salt and pepper
  • 1 cup Colby jack cheese
  • 1 sour cream
  • 1 10 oz Enchilada sauce


  1. Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. Dice the tops of each bell pepper. Set aside.
  2. In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
  3. Fill crock pot with one inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 4 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.

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