Slow Cooker Stuffed Bell Peppers

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 6 Bell peppers, large
  • 1/2 cup Onion
  • 1 14 oz can Tomatoes

• Condiments

  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1 1/4 cup Cheese

• Liquids

  • 1/4 cup Water

Found on therecipecritic.com

Description

Ingredients

• 6 Large Bell Peppers
• 1 pound lean ground beef
• ½ cup onion, chopped
• 1 14 oz can diced tomatoes
• 1 cup wild rice, cooked (any kind of rice will work)
• 2 Tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1¼ cup shredded cheese, divided
• ¼ cup water (to put on the bottom of the slow cooker)

Directions

• Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
• Combine ground beef, onion, diced tomatoes, rice, worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
• Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
• About 15 minutes before serving, sprinkle remaining cheese and let it melt.