Heat the oil in a 12 inch non-stick pan and brown the beef over medium heat.
Add the diced pepper tops, onion, garlic, kosher salt, black pepper to the pan and stir together. Cook for 5 minutes over medium-low until the onions and peppers are softened.
Add the tomato paste and water and cook until thickened, about 3-5 minutes on medium-low.
Turn off the heat and add the basil and rice, stir together.
Fill the prepared peppers with the mix and nestle into the slower cooker. Top with provolone cheese, tucking all the cheese into the pepper. Pour the water into the bottom of the slow cooker.
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