Stuffed Peppers (crockpot)

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Nb persons: 0
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Total time:
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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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