Ingredients

The following ingredients have 4 Servings
  • 4 Bell Peppers (seeded and cut in half (see note))
  • 2 lbs Lean Ground Beef
  • 1 Cup Marinara Sauce (divided)
  • 2 tablespoons Dried Minced Onion
  • 2 teaspoons Minced Garlic
  • 1 1/2 teaspoon Pizza Seasoning (or Italian Seasoning)
  • 3/4 Cup Shredded Parmesan
  • 2 Eggs (beaten)
  • Salt and Pepper (to Taste)
  • 1 Cup Shredded Mozzarella

Instruction

  • Instead of cutting the tops off your peppers like you do in traditional stuffed peppers, cut the pepper halfway down the pepper, creating "two peppers" to stuff instead of just one.
  • On the "tops" peppers, use a paring knife to carefully cut out the stem. (It will be okay that this pepper will have a hole in what will become the bottom.) On both the tops and bottoms, scoop out all seeds and white parts with a spoon.
  • Place each pepper (we've turned 4 into 8) in a casserole crock or large 6-8 slow cooker with the large openings facing up.
  • In a bowl, mix together beef, parm, eggs, 1/2 cup of sauce, salt, pepper, garlic, onion and pizza seasoning until blended well.
  • Fill each pepper with meat mixture and top with a tablespoon of remaining sauce.
  • Cook on high for 3-4 hours until beef reaches at least 165 with a meat thermometer and then top with cheese and cook until melted.