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Stuffed Peppers (crockpot)

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    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)


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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