prep time: 20 min | cook time:8 h | total time: 8 h & 20 min
INGREDIENTS:
6 Bell Peppers
Stuffing:
500g (17.5 oz.) ground beef, lean
1 onion, finely diced
2 tsp. garlic, crushed
2 Tbsp. Worcestershire sauce
2 Tbsp. tomato paste
2 tsp. parsley flakes
1 tsp. oregano, dried
½ cup cheddar cheese, shredded
1 cup cooked rice
1 tsp. salt & ¼ tsp. pepper
Sauce:
½ cup beef stock or 425g (15 oz.) pasta or marinara sauce
INSTRUCTIONS:
Cut the tops off the bell peppers and remove the white membrane and seeds from inside.
In a bowl, mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper and the cooked rice.
Stuff the bell peppers with the mixture.
Add the bell peppers to a slow cooker.
Pour in the beef stock or the marinara sauce.
Cook on low for 6-8 hours or until the beef is cooked.
Serve & Enjoy
TIPS:
It’s important to use lean ground beef as you don’t want too much fat in the slow cooker. If you can’t get your hands on some lean ground beef, then brown and drain it before mixing with the other ingredients.
Using uncooked rice in the beef mixture may lead to the rice not cooking correctly. Uncooked rice will be hard and not appetising at all.
When you pour in the beef stock or marinara sauce, make sure you don’t get any inside the bell peppers. It can make them get very sloppy.
