Slow Cooker Shredded Beef Stuffed Poblano Peppers

Trim fat off roast and cut into chunks. Pour 4 cups beef broth into slow cooker on high and add meat. Cook meat until tender and can easily be shredded. Reserve some of the cooking broth.

Shred beef and add 2 tablespoons of seasoning and 1/2 cup of the cooking broth and mix until combined.

In a large bowl combine, diced onion, southwest corn, black beans and shredded beef. Add 1 cup of the pepper jack cheese, stir until combined.

Preheat oven to 350 degrees. line a baking sheet with aluminum foil. Cut the stem ends off of poblanos. Next cut the poblanos in half and clean out seeds and membranes. Rub poblanos with olive oil and bake for 12-15 minutes. This will make them pliable and more tender. Once out of the oven allow to cool until they can be handled.

Stuff poblanos with shredded beef mixture and top with remaining pepper jack cheese. Bake for 12-15 minutes or until everything is heated through, and cheese is melted.

Top with a dollop of sour cream and serve. Enjoy!

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