Crock Pot Stuffed Peppers

Step 1

Bring 1 ½ cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).

Step 2

Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.

Step 3

Stir in ⅔ of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.

Step 4

Cut the tops off of your peppers and place in your slow cooker. Fill each ½ way with the rice mixture add ¼ cup cheese and top with the rice mixture (it’s ok if they overflow a little bit).

Step 5

Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.