STUFFED BELL PEPPERS RECIPE

STUFFED BELL PEPPERS

Ingredients

  • 4 medium bell peppers (try to find ones that can stand up on their own)
  • Small onion chopped
  • 1 pound ground beef
  • 1 clove garlic minced
  • 1 ½ cups cooked rice
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 15 oz jar pasta sauce
  • 8 oz can chopped tomatoes, undrained
  • 1 cup water

Instructions

  1. Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.
  2. Stir in the rice, 1-1/2 cups cheese, sauce and tomatoes. Spoon rice mixture into peppers. Transfer to a 5 to 6 qt. slow cooker. Pour water around bottoms of peppers.
  3. Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese and cover for a few minutes to melt cheese.

Enjoy!!

BACON CHEESEBURGER PIE

BACON CHEESEBURGER PIE

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