Stuffed Bell Peppers

Microwave onion, garlic, chili powder, and oil in a bowl, stirring occasionally, until onion is softened, about 3 minutes.

Cut top 1/2 inch off each pepper, removing core and seeds.

Save 3 of the pepper tops. Chop finely, discarding stems.

Mash bread and milk into paste in large bowl.

Mix in onion mixture, chopped pepper tops, ground chuck, corn, 1 cup cheese, cooked rice, chipotle, salt & pepper.

Mix together with gloved hands until well incorporated.

Stuff meat mixture into peppers

Place 1/3 cup water in slow cooker.

Place stuffed peppers upright in cooker.

Cover and cook 4-6 hours on LOW until fully cooked.

Add additional cheese and green onion to the top the last hour or so of cooking.

Gently lift peppers from cooker with tongs or slotted spoon, and transfer to a serving plate.

Enjoy