Stuffed Peppers in the Crockpot

Name: Stuffed Peppers in the Crockpot
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 1 lb. ground beef; 1 TBS garlic salt; 1 TBS black pepper; 2 TBS dried minced onion; 2 TBS parsley; 1/2 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1 egg; 2 cups cooked white rice (not instant rice); 4 large bell peppers, cleaned and emptied. Chop off the top where the stem is and empty out the peppers; 1 jar your favorite tomato sauce; 4 slices mozzarella cheese

CoolJewel @cook_2780199

Bucks County, Pennsylvania

Delicious and easy Crockpot meal!

CoolJewel @cook_2780199

Bucks County, Pennsylvania

Delicious and easy Crockpot meal!

Saved

Ingredients

30 mins prep

4 people

1 lb.ground beef
1 TBSgarlic salt
1 TBSblack pepper
2 TBSdried minced onion
2 TBSparsley
1/2 cupbreadcrumbs
1/2 cupgrated Parmesan cheese
1egg
2 cupscooked white rice (not instant rice)
4large bell peppers, cleaned and emptied. Chop off the top where the stem is and empty out the peppers
1 jaryour favorite tomato sauce
4 slicesmozzarella cheese

Saved

Steps

30 mins prep

1

Add all ingredients to the raw ground beef, except for the tomato sauce, mozzarella and bell peppers
2

Mix well, as if making a meatloaf
3

Stand the peppers upright and fill with as much of the meat/rice mixture as possible. It's okay if they are heaping. Each pepper should hold about a quarter of the mixture.
4

Stand upright in the Crockpot and cover with tomato sauce. Cook on high for 2-3 hours or on low for 4-6 hours, until internal temperature is 160 degrees F.
5

For the last 10 minutes of cooking time, top each pepper with a slice of mozzarella cheese and top with more tomato sauce. Allow cheese to melt before serving.