1 ¼cupsshredded Gouda cheeseor your favorite melting cheese
sour cream and green onion optional, for toppings
Instructions
In a medium sized bowl, stir together the Picante sauce, the harissa and the chopped onions. Microwave for 3-5 minutes to soften onions (don't saute onions, as that is too much grease or oil to add to peppers).
1/2 cup Picante Sauce, 1/4 cup Harissa paste, 1 onion
In large bowl, mix together uncooked ground pork, cauliflower rice, mushrooms, minced garlic, 1/2 tsp paprika, 1 1/2 tsp salt and 1/2 tsp pepper. Stir in the onion/picante/harissa mix.
Cut the tops off of the peppers and remove seeds, stem and membranes. With a sharp paring knife or smaller knife, pierce the bottom of each pepper with about 4-5 small holes so that the water from the pepper membranes will drain into the crockpot rather than onto your plate upon serving.
4-5 bell peppers
Place pepper shells in slow cooker/crockpot and fill peppers almost to the top with stuffing mixture. Make sure and fill fully to the sides of the peppers, as the stuffing will shrink a bit upon cooking. Then place 1 Tbsp chutney on top of mixture and sprinkle some of the shredded cheese on top.