Slow Cooker Stuffed Peppers
Cooker on the Slow Side Stuffed peppers are really simple, tasty, and filling. Savor colorful peppers filled with a blend of rice, tomatoes, and ground beef!
Yield: 6
Materials
- 1 pound ground beef 85/15
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 1 1/2 cups instant white rice or half-cooked plain white rice
- 1 cup water
- 2 cups tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 6 bell peppers cut in half through the stem and cleaned
- 1/2 cup Parmesan cheese grated or shredded
Instructions
- Over medium-high heat, add the steak to a large pan and break it apart while it cooks.
- Once the steak is browned, drain any extra grease.
- Cook for five to seven minutes after adding the olive oil, onions, and garlic and reducing the heat to medium.
- Return the ground beef to the pan and stir in the rice, water, Worcestershire sauce, tomato sauce, kosher salt, black pepper, and Italian seasoning.
- Pack the mixture down gently after scooping it into the bell peppers.
- Add ½ of the Parmesan cheese on top.
- Fill your slow cooker with beef stock, then gently add the bell peppers to the saucepan.
- Simmer for 7–8 hours on low.
- Before serving, sprinkle the remaining Parmesan cheese over top.