Mexican Stuffed Peppers

1. 1

   1. In a blender, process tomatoes, 1/2 cup onion, whole garlic cloves, 2 tsp chili powder, 1 tsp oregano, 1/4 tsp salt, and 1/4 cup cilantro in a blender and blend until smooth. Pour 1/2 cup mixture into a slow cooker and set remaining mixture aside.

2. 2

   2. In a large poll, add beef, remaining 1 tsp chili powder, 2 tsp cumin, 1/4 tsp salt, black pepper and zucchini. With hands, mix thoroughly until well combined. Add minced garlic, remaining 1 cup onion, jalapeno, corn, chopped cilantro, beans and 1/2 cup cheese; mix until well combined.

3. 3

   3. Pack beef mixture tightly into peppers, dividing evenly. Arrange peppers, cut side up, in slow cooker. Pour remaining tomato mixture over top. Cover and cook for 6 hours on low. Sprinkle remaining 1/4 cup cheese on peppers and cook for 10 more minutes, until cheese melts. Serve peppers with remaining sauce, dividing evenly.

* Per serving · 4 servings · Values may vary.