Slow-Cooker Stuffed Peppers

By á-4084

Ingredients

• 6 6 6 large bell peppers
• 1 1/2 1 1/2 80%) lb lean (at least 80%) ground beef
• 2 2 2 teaspoons olive oil
• 1/4 1/4 1/4 cup finely chopped onion
• 2 2 2 cloves finely chopped garlic
• 1 1/2 1 1/2 1/2 cups cooked white rice
• 1 1 1 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon black pepper
• 1 1 1 can (15 oz) tomato sauce
• 1 1/4 1 1/4 1/4 cups shredded Cheddar cheese (5 oz)

Details

Servings 1
Preparation time 15mins
Cooking time 375mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Trim tops off bell peppers; remove ribs and seeds. Set aside.

2
Place beef in large bowl; set aside.

3
In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.

4
Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.

5
Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.