Slow Cooker Stuffed Peppers
Green peppers make great serving "bowls" for a tasty meatloaf-style stuffing.
- 4 medium red or green bell peppers
- 1 pound lean ground beef
- 1 ½ cups cooked rice
- 1 (24-ounce) jar pasta sauce, divided
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Cut off top ½-inch from each pepper, hollow out seeds, rinse, drain and set aside.
In a medium mixing bowl, add the ground beef, rice, ½ cup of the pasta sauce, cheese and seasonings, mixing well with your hands to thoroughly blend. Stuff peppers with equal portions of the beef mixture.
Stuff peppers with equal portions of the beef mixture.
In the bottom of a 3½-quart or larger slow cooker, place the stuffed peppers. Pour remaining pasta sauce over peppers.
Cover and cook on low for 8 hours.
Submit!
