I have made stuffed peppers both in the oven and in the crockpot and I bet this recipe could go in the crockpot as well. This is a little spin on an old favorite. It will keep me from analyzing the shape and size of every green pepper in the store. If I am going to cook this in the crock I would just put everything in the crock instead of the casserole dish and cook on low for 6-8 hours.
1lb. ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 C. cooked long grain rice
1 26oz. jar spaghetti sauce
1 1/2 C. finely shredded five cheese Italian blend
Heat oven to 350 degrees.
Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 C. cheese.
Spoon into 2 quart casserole; top with remaining cheese.
Bake 25 minutes until cheese is golden brown.
If I am going to cook this in a crockpot, I would add uncooked rice. I have also substituted brown rice for the white rice.
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