Ingredients
⅔cuplong grain white rice
1½lbsground beef,lean, or turkey
1small onion,diced
2clovesgarlic,minced
½tbsp*Italian seasoning,(see Recipe Notes for recipe)
½tspchili flakes
28ozdiced tomatoes,canned, undrained
1tbsptomato paste
1tbspWorcestershire sauce
1½cupscheddar cheese,shredded, divided
1cupchicken broth
6bell peppers,red, green, yellow or orange
Preparation
Bring 1½ cups of water to a boil. Stir in rice, cover, and reduce heat to low. Cook for 15 to 18 minutes or just until water is evaporated. Rice should be slightly underdone.
Brown beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
Stir in ⅔ of the canned tomatoes, seasoning, chili flakes, tomato paste, and Worcestershire sauce until mixed. Add cooked rice and remove it from heat.
Cut the tops off of your peppers and place them in your slow cooker. Fill each ½ way with the rice mixture add ¼ cup cheese and top with the rice mixture.
Spoon remaining tomatoes and broth over top of peppers and cook on high for about 3 hours or until soft. 5 minutes before serving, place the remaining cheese on top of peppers and close the lid until cheese melts.
Serve and enjoy.
