These Stuffed Peppers definitely qualify for slow cooked and delicious.
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
- Preheat oven to 350°. Line a 13x9-inch baking pan with foil.
- In a medium bowl, stir together Slow Cooker Pasta Sauce, rice, and ½ cup cheese.
- Cut 1 inch off of each pepper; discard stems, seeds, and membranes. Spoon rice mixture into peppers; transfer to prepared pan.
- Bake 25 minutes. Sprinkle with remaining ½ cup cheese. Bake until cheese melts, about 5 minutes.
Find more recipes like this one in our newest issue of Taste of the South.
