Slow Cooker Stuffed Bell Peppers

INGREDIENTS

Large Bell Peppers

1 lb

lean ground beef

1/2 cup

onion, chopped

1 14 ounce can

diced tomatoes

1 cup

wild rice, cooked (any kind of rice will work)

2 tbsp

Worcestershire sauce

1 tsp

salt

1 tsp

pepper

1 1/4 cups

shredded cheese, divided

1/4 cup

water (to put on the bottom of the slow cooker)

NOTES

Add 1/2 cup frozen corn. Either add ground beef uncooked all together and save remaining to freeze for 2-3 peppers or mix ground beef with 3/4 of mixture and save 1/4 to eat on its own. Crockpot only fits 5 peppers

Shannon Lawrence • 2018-11-06