Slow Cooker Stuffed Bell Peppers (For 2)

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READY IN: 4hrs 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place meat in a large mixing bowl. Pour 1 beaten egg into bowl add seasoning or salt and pepper, allspice, tomato paste, steak sauce, spicy brown mustard, the 1/2 tablespoon of ketchup and onion to the bowl and combine into the meat. (Make sure egg is well combined, you don't want any scramble egg in the meat when you cook it!).
  • Brown and crumble meat for 4 or 5 minutes,drain. Remove from heat. Stir in rice and a cup of ketchup; Let stand 5 minutes.
  • Meanwhile, cut tops off peppers; remove seeds, and rinse peppers. Mix water and remaining cup of ketchup into 3 1/2- to 4-quart slow cooker. Place peppers upright in cooker. Spoon meat mixture into peppers.
  • Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.
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