Mexican Stuffed Bell Peppers

1. 1

   Cut a slice of about 1/2 inch on the top of bell peppers, remove seeds and empty them.

2. 2

   In a big skillet, cook ground veal at medium-high heat for about 5 minutes or until brown. Remove grease from the skillet. Add salsa, 1 cup grated cheese and uncooked rice. Mix well. Stuff peppers with the mixture of ground veal.

3. 3

   Pour water in the crockpot. Add stuffed bell peppers by packing them well. Cover and cook at low setting 6 to 7 hours. When ready to serve, sprinkle the bell peppers with remaining cheese.

* Per serving · 4 servings · Values may vary.