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Stuffed Peppers (crockpot)
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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) |
Directions
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.
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