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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling. Ingredients:
6 large green or sweet red peppers |
1 pound ground beef |
2 cups cubed part-skim mozzarella cheese (1/4-inch cubes) |
1 cup uncooked converted rice |
1 small onion, chopped |
2 garlic cloves, minced |
1 teaspoon minced fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
1 can (28 ounces) crushed tomatoes |
1 cup beef broth |
1/2 cup grated parmesan cheese |
additional minced fresh parsley |
Directions:
1. Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides.
2. Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley. Yield: 6 servings.
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