Crock Pot Stuffed Peppers are not only luscious but so effortless to put unitedly! Uprise national to dinner inactivity for you with gradual Jar Pot Stuffed Peppers everyone loves!
- 2/3 cup long grain white rice
- 1 1/2 lbs lean ground beef or turkey
- 1 small onion
- 2 cloves garlic
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon chili flakes
- 28 oz can diced tomatoes undrained
- 1 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup chicken broth
- 6 bell peppers red, green, yellow or orange
INSTRUCTIONS
- Bring 1 1/2 cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
- Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
- Stir in 2/3 of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
- Cut the tops off of your peppers and place in your slow cooker. Fill each 1/2 way with the rice mixture add 1/4 cup cheese and top with the rice mixture (it’s ok if they overflow a little bit).
- Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.
