Slow Cooker Tex-Mex Peppers

Slow Cooker Tex-Mex Peppers
Adapted from Slow Cooker Revolution

1/2 onion, minced
5 garlic cloves, minced
1-2 T chili powder
1 T vegetable oil
4 bell peppers (red, orange or yellow)
1 slice white bread, torn
1/4 cup whole milk
12-ounces 85% lean ground beef
1 cup frozen corn
1 1/4 cups Monterey Jack cheese, shredded
1 tsp canned chipotle chile in adobo sauce, minced
salt and pepper

• Combine onion, garlic, chili powder, and oil in a bowl and microwave for 3-5 minutes, or until onion is softened.
• Meanwhile, cut top off of each pepper and remove core and seeds.
• In a large bowl, combine bread and milk and mash together with a fork.
• Mix in onion mixture, ground beef, corn, 1 cup cheese, chipotles, 1 1/2 tsp salt, and 1/2 tsp pepper to the bread mixture.
• Pack beef mixture into each pepper and place in slow cooker.**
• Add 1/3 cup of water to bottom of slow cooker and sprinkle each pepper with remaining cheese.
• Cover and cook for 4-6 hours on low.
  **If you have extra filling, you can place it in the bottom of the slow cooker as well. It makes an excellent topping over tortilla chips.