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Slow-Cooker Stuffed Peppers

  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 6
  • Pinterest
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Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker. MORE + LESS -

Cindy Ensley
September 20, 2016

Ingredients

6
large bell peppers
1 1/2
lb lean (at least 80%) ground beef
2
teaspoons olive oil
1/4
cup finely chopped onion
2
cloves finely chopped garlic
1 1/2
cups cooked white rice
1
teaspoon kosher salt
1/4
teaspoon black pepper
1
can (15 oz) tomato sauce
1 1/4
cups shredded Cheddar cheese (5 oz)

Steps

Hide Images
  • 1
    Trim tops off bell peppers; remove ribs and seeds. Set aside.
  • 2
    Place beef in large bowl; set aside.
  • 3
    In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.
  • 4
    Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.
  • 5
    Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.

Expert Tips

Using lean ground beef makes for a less greasy finished dish.

Use any good melting cheese you like! Mozzarella, Jack or even pepper Jack would all be delicious substitutes.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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