Meaty Vegetable and Rice Stuffed Peppers

By Susan52

Ingredients

• 6 red or green bell peppers
• 1/2 pound ground chuck
• 1 (10-ounce) package frozen seasoning blend
• 1 tablespoon fajita seasoning
• 2 teaspoons bottled minced garlic
• 1 (3-1/2-ounce) bag boil-in-bag rice, uncooked
• 1 3/4 cups beef broth
• 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
• 1 (26-ounce) jar fire-roasted tomato-and-garlic pasta sauce

Details

Servings 6
Preparation time 15mins
Adapted from mrfood.com

Preparation

Step 1

Slice tops off peppers; remove seeds and veins. Rinse and drain peppers; stand them upright on a large, round microwave-safe platter. Microwave at HIGH 4 minutes, or until barely crisp-tender. Cool slightly.

Meanwhile, cook beef and next 3 ingredients in a large skillet over medium-high heat, stirring until the beef crumbles and is no longer pink; drain and return beef mixture to skillet.

Cut top off bag of rice; stir rice into beef mixture, discarding bag. Stir in beef broth. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Remove from heat, and stir in 1/2 cup cheese.

Spoon about 1/2 cup beef mixture into each pepper. Place peppers in a single layer in a 7-quart oval slow cooker. Spoon pasta sauce over peppers.

Cover and cook on LOW setting 2 hours, or until peppers are tender. Sprinkle peppers with remaining 1/2 cup cheese. Cover and cook on LOW setting 5 more minutes, or until cheese melts