Slow Cooker Stuffed Peppers
2-1-2-1 Meals: undefined
Gluten Free: undefined
MAKES: serving
Ingredients
1-1/2 cups slightly undercooked brown rice (measure after cooking)
1 Tbsp olive oil
1 lb ground beef, 97% lean
1/2 cup onion
2 cloves garlic, diced
1/2 Tbsp Italian seasoning
1 28-oz can tomato sauce
1/2 cup cheddar cheese, grated
1 cup chicken broth
6 large bell peppers, any color*
Directions
Heat oil in a skillet over medium heat. Brown beef, onion, and garlic until meat is no longer pink. Drain fat.
Stir in tomato sauce and Italian seasoning. Add rice. Remove from heat.
Cut tops off of peppers, remove seeds, and place in slow cooker. Fill each 3/4 way with rice mix.
Spoon broth over peppers. Cook on high for 3 hours or until soft.
5 minutes before serving, sprinkle cheese over peppers. Cover, letting the cheese melt.