- Servings: 6
|6||Green Sweet Peppers|
|1 lb||Lean Ground Beef|
|1 pkg||Chicken Flavored Rice & Vermicelli Mix, rice-a-roni|
|1 cup||Frozen Corn|
|1½ tsp||Worcestershire Sauce|
|¼ tsp||Ground Black Pepper|
|1 cup||Shredded Mozzarella Cheese, low moisture, part skim) (4 ounces|
|Nonstick Cooking Spray|
|1× 8-oz can||Tomato Sauce|
Wash green peppers and cut tops off. Clean out seeds from inside of peppers. Chop the tops of the peppers and set aside. Chop the onion.
Saute ground beef in skillet until lightly brown. Drain off grease. Add beef back to skillet and saute with chopped onions and chopped pepper tops until peppers start to soften.
In medium bowl, add Rice-a-Roni, beef mixture, corn, Worcestershire sauce, salt, pepper, and cheese. Mix well. Scoop mixture evenly into the six peppers.
Lightly coat the inside of the crock pot with cooking spray for easy cleanup. Place the filled peppers in the slow cooker. Pour the tomato sauce evenly over the peppers. Cook for 6 to 8 hours on low-heat setting or 3 to 4 hours on high-heat setting.
Colorful presentation and great tasting autumn recipe.