CROCK POT STUFFED BELL PEPPERS RECIPE RECIPES

Steps:

• Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper.
• Sprinkle the flour over the chops and add to the slow cooker.
• Top with the potatoes and peppers.
• Pour the tomato sauce and 1/4 cup water over the pork.
• Add the garlic, alcapparado (or olives), 1/4 cup cilantro and bay leaves.
• Cook until the potatoes are tender, for me that was on LOW 8 hours.
• Transfer the pork chops to a platter and remove the bay leaves.
• Add the remaining fresh cilantro to the sauce and stir.
• To serve place 1 chop on each plate with 3/4 cups sauce and vegetables.

Steps:

• Cut off the top and remove the seeds from each pepper.
• Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
• While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
• NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
• Add diced onion - continuing to cook until softened, about 4-5 minutes.
• Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
• Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
• Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
• Return to the oven for 15 minutes until the cheese has melted.
• Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
• Enjoy!