Slow Cooker Mexican Stuffed Peppers

Slow Cooker Mexican Stuffed Peppers 6 colorful bell peppers tops cut off and seeds and ribs removed 1 lb ground beef uncooked 1 cup rice cooked (Mexican, brown rice, or white rice) 1 cup canned black beans rinsed and drained 1 cup frozen corn thawed 1 cup red enchilada sauce ¾ cup shredded Mexican blend cheese plus more for topping, if desired 2 tablespoons Taco Seasoning 1 teaspoon garlic powder salt and pepper to taste Optional Toppings cilantro sour cream more cheese Spray the bottom of a slow cooker with nonstick cooking spray. In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper. Fill the peppers with ground beef mixture, then place in the crockpot. Cook on HIGH for 2-3 hours or on LOW for 4-6 hours or until the meat is cooked through. Serve immediately and top with some cilantro, cheese and sour cream.