Ingredients

The following ingredients have 6 Servings
  • 6 bell peppers
  • 1 pound lean ground beef (90/10)
  • 1 cup cooked rice ((can be instant or long grain))
  • 10 ounce can Rotel,
  • 1 cup prepared pimiento cheese ((or one cup shredded cheese))
  • 1 teaspoon dried minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 8 ounce can tomato sauce
  • shredded cheese ((for topping) I used a Colby Jack shredded cheese))

Instruction

  • In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, pimiento cheese spread, seasonings and Worcestershire sauce.
  • Cut the tops off the peppers and remove the ribs and seeds. Dice up the bell pepper around the tops and stir into the beef mixture.
  • Add the tomato sauce into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)
  • Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.
  • Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.
  • About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.
  • Serve peppers with some of that tomato sauce from the bottom of the slow cooker.