Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers 

Ingredients:

1 lb. lean ground beef, cooked and drained

5 large green bell peppers, tops cut off and seeds removed

1 ½ cups cooked white rice

1 (24 oz.) jar tomato sauce, divided

2 cloves garlic, minced

1 medium white onion, finely diced

½ tsp sea salt

½ tsp black pepper (optional)

1 tsp Italian seasoning (optional)

1 cup shredded mozzarella or cheddar cheese (optional, for topping)

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Instructions:

1. Prep the Peppers:

Slice off the tops of the bell peppers and remove the seeds and membranes. Set aside.

2. Mix the Filling:

In a large bowl, combine the cooked ground beef, cooked rice, onion, garlic, 1 cup of the tomato sauce, salt, pepper, and Italian seasoning if using. Mix well.

3. Stuff the Peppers:

Fill each bell pepper with the meat and rice mixture. Pack it in tightly but leave a little room at the top.

4. Layer in the Slow Cooker:

Pour a little tomato sauce into the bottom of the slow cooker. Place stuffed peppers upright inside. Pour the remaining tomato sauce over and around the peppers.

5. Cook:

Low: 6 to 7 hours

High: 3 to 4 hours

Peppers should be tender but still hold their shape.

6. Optional Topping:

During the last 10–15 minutes of cooking, sprinkle cheese on top of each pepper, cover, and allow it to melt.

7. Serve:

Spoon extra sauce over each pepper before serving.