In a medium bowl combine ground beef, rice, corn, salsa, Greek yogurt, zucchini, green onion and taco seasoning until well mixed.

Slice off the top of each pepper and set aside. Scoop out the seeds and fill with beef mixture.

Spray your Crock Pot with non-stick spray and set your stuffed peppers inside. Top each pepper with the tops of the peppers. Cook the peppers on high for 4 hours or low for 8 hours.

Serve topped with avocado and queso fresco.