Slow Cooker Stuffed Peppers
Servings: 4
Total Time: Active: 20 minutes Inactive: 4 hours
Ingredients
4 bell peppers, tops and seeds removed (dice the tops, discard the seeds)
1 TBSP oil
1/2 lb lean ground beef
1 cup yellow onion, diced
2 cloves garlic, chopped
1/2 tsp kosher salt
pinch black pepper
1 TBSP tomato paste
4 TBSP water
1 TBSP basil, chopped
2 cup cooked rice
4 slices Provolone cheese
1/3 cup water
Directions
1. Heat the oil in a 12 inch non-stick pan and brown the beef over medium heat.
2. 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.
3. Add the tomato paste and water and cook until thickened, about 3-5 minutes on medium-low.
4. Turn off the heat and add the basil and rice, stir together.
5. 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.
6. Cover and cook on LOW for 4 hours.
2. 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.
3. Add the tomato paste and water and cook until thickened, about 3-5 minutes on medium-low.
4. Turn off the heat and add the basil and rice, stir together.
5. 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.
6. Cover and cook on LOW for 4 hours.
Notes & Tips
If your slow cooker is too large to press all your peppers together try putting an oven proof bowl in the empty space to push all the peppers together, and they stand on their own.