Having stuffed bell peppers always takes me back to Greece! I love making these because it’s such a versatile recipe. Use turkey instead of beef, or mushrooms if you’re on a meatless diet. With different seasonings you will get a completely new flavor. You can also use your favorite cheese instead of Cheddar!
Ingredients
- 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)
Instructions:
Trim tops off bell peppers; remove ribs and seeds. Set aside.
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.
In a bowl, 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.
Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.
Quick Tip: For an even healthier option, use whole grain brown rice.
Thanks to Betty Crocker for this delicious stuffed pepper dinner to please!
