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
- 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.
- 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.
- 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!!
