Burrito Stuffed Bell Peppers

Okay, I don't want to say this is better than a real burrito because, well, what is? But it's close!!! This is such a fun way to get the warm satisfaction of eating Mexican food, without the guilt! It's super healthy but it doesn't taste healthy, you know what I mean? The way the ingredients simmer together for hours gives it a real deep flavor. And melted Mexican cheese on top of course turns anything into gold.

6 bell peppers, any color

1 lb lean ground beef

1 (24oz can) crushed tomatoes

1 can black beans

1 cup cooked brown rice

1 diced serrano pepper

2 packets Lawry's taco seasoning

Shredded Mexican cheese

Mix the raw beef, tomatoes, beans, rice, serrano pepper, and seasoning in a slow cooker. Cook on LOW for 4 hours.

Preheat oven to 350 degrees.

Cut top of bell peppers off and scoop out the middle pulp and seeds. Grill peppers on a grill pan (or frying pan would work) over medium-high heat, about 5 minutes per side.

Place the grilled bell pepper cups in a muffin pan so they stand up without tipping over. Fill peppers with mixture from slow cooker. Top with cheese. Bake for 10 minutes, or until cheese melts.