Peperoni ripieni nella slow cooker

Ingredienti

• 6 bell peppers
• 1 1/2 pounds 93% lean ground beef
• 1 1/2 cups cooked rice
• 1/2 cup parmesan cheese
• 1/4 cup finely chopped fresh parsely
• 4 cloves garlic (minced)
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 24 ounces marinara sauce ((1 jar))

Preparazione

1. 1

   Cut the tops off of the bell peppers and remove any seeds and ribs from inside the peppers, leaving a hollow shell.

2. 2

   In a large bowl, combine the ground beef, cooked rice, parmesan cheese, parsley, garlic, salt, pepper and oregano. Use your hands to work the mixture until everything is evenly distributed.

3. 3

   Use a fork to punch holes in the bottom of each pepper then stuff ⅙ of the meat mixture in each hollowed bell pepper.

4. 4

   Pour about ¾ of the marinara sauce in the bottom of the slow cooker. Place each pepper upright in the slow cooker on top of the sauce. Then Top each pepper with the remaining sauce.

5. 5

   Cook on low for 3-4 hours or until cooked through (160˚F internal temperature.) Once done, remove the peppers and serve on a bed of the marinara sauce from the bottom of the crockpot.