Dinner
Slow Cooker Stuffed Peppers
Description
There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.
Ingredients:
- 6 large bell peppers
- 1 lb ground beef (at least 80% lean)
- 1 cup finely chopped onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cloves garlic, finely chopped
- 1 1/2 cups cooked white rice
- 1 can (15 oz) Muir Glen™ organic tomato sauce
- 2 cups shredded cheddar cheese (8 oz)
Directions:
- Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
- In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
- Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
- Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted.
- Use slotted spoon to lift peppers from slow cooker.
