Slow Cooker Stuffed Peppers
Ingredients
- 6 Large Bell Peppers I like to use an assortment of colors
- 1 pound 90% lean ground beef
- ½ cup onion diced very finely (unless you like chunky onions in your meal – I don’t)
- 1 14.5 oz can diced tomatoes
- 1 cup instant white rice
- 1 cup beef stock
- 3 cloves of garlic minced
- 1 teaspoon Italian Seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1½ cup shredded Sharp White Cheddar cheese divided
- ¼ cup grated Parmesan cheese
- ¼ cup water
Instructions
- In a small pot, bring beef stock to a boil. Turn stove burner off, add instant rice to beef stock, cover and set aside.
- Cut off the top of each pepper, pull out any remaining stem and scrape out the seeds and membranes. Set aside.
- In a large bowl, combine ground beef, rice, diced tomatoes, onion, garlic, Italian seasoning, salt, pepper, 1 cup of Shredded Sharp Cheddar cheese and grated Parmesan cheese.
- Stuff each pepper with ground beef mixture.
- Pour 1/4 cup of water into bottom of slow cooker and place peppers on top.
- Cook peppers on low for 6 hours, or high for 4 hours, until peppers are tender and ground beef is cooked through.
- About 15 minutes before peppers are done, sprinkle remaining shredded cheese on top to melt.