Stuffed Peppers
 
Makes 6 servings
Ingredients
  • 1½ cups Slow Cooker Pasta Sauce
  • ⅓ cup cooked white rice
  • 1 cup shredded Colby-Jack cheese, divided
  • 6 large green bell peppers
Instructions
  1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil.
  2. In a medium bowl, stir together Slow Cooker Pasta Sauce, rice, and ½ cup cheese.
  3. Cut 1 inch off of each pepper; discard stems, seeds, and membranes. Spoon rice mixture into peppers; transfer to prepared pan.
  4. Bake 25 minutes. Sprinkle with remaining ½ cup cheese. Bake until cheese melts, about 5 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/stuffed-peppers/