Crockpot Mexican Stuffed Bell Peppers

Ingredients

5-6 bell peppers
1 roll (16oz) hot sausage
1/3 cup Panko bread crumbs
1/3 cup uncooked Mexican rice
2 medium carrots, peeled
1 large onion, peeled
1 teaspoon salt
1/2 teaspoon pepper
1 cup of water
1 cup of salsa
1 cup Mexican blend cheese

Directions

1. Wash the bell peppers and cut the tops off; discard tops.  Take out the seeds and ribs.

2. Use a grater to grate the carrots and onion; place in a large bowl.  Add in the uncooked sausage, bread crumbs, Mexican rice, salt, and pepper. Mix well.

3. Pour water into your Crockpot.  Fill each bell pepper with sausage mixture to just shy of level with the top.  Top each bell pepper with salsa and place upright in the Crockpot.

4. Cover and turn Crockpot on high for 4-6 hours.  Ten minutes before serving, top each bell pepper with cheese and put the top back on Crockpot to melt.