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Tex Mex Stuffed Peppers


4 red, yellow, orange bell peppers (You can add green ones as well)
1 onion, finely chopped
6 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon vegetable oil
1 slice hearty white sandwich bread 
1/4 c milk
Salt & pepper 
5 oz Monterey Jack shredded cheese (I used Mex blend & didn’t measure)
3/4 c instant rice **
1 c frozen corn
2 tsp minced canned chipotle chili’s in Adobo sauce
12 oz ground beef (Nancy - use ground turkey) Again I didn’t measure used around 1 lb
2 tbl minced fresh cilantro ( I skipped this too)

** - try to use peppers with flat bottoms & be sure to use instant rice

1) Trim top of peppers & remove core, seeds and stems. Finely chop tops of each pepper. Microwave chopped peppers, onions, garlic, chili powder and oil in a bowl, stirring occasionally until onion is softened - about 5 minutes.
2) Mash bread, milk, 1 tsp salt, 1/2 tsp pepper into a paste in a large bowl with fork. Stir in pepper mixture, corn, 1 c cheese, rice and chipotle.  Add ground meat and knead with hands until well combined.  Divide and fill peppers, mounding slightly.
3) Pour 3/4 c water into bottom of crock pot, place stuffed peppers upright and top with remaining cheese (I just grabbed a bunch and put on top of each). Cover & cook 4-5 hrs on low or 3-4 on high.  (I did it on low and the peppers were soft and cooked through) 


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