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STUFFED PEPPERS
6 large bell peppers, tops cut off, cored and seeded
1 pound very lean, ground beef
1-1/2 cups cooked rice
2 large eggs, lightly beaten
1/2 cup grated Pecorino Romano cheese
2 tablespoons minced parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28 oz.) can tomato sauce
1/2 teaspoon garlic powder
1. Combine the ground beef, cooked rice, egg, cheese,
parsley, salt, and 1/4 teaspoon of the black pepper in a large
mixing bowl.
2. Cut a very small hole in the bottom of each pepper. Spoon
the meat mixture into the peppers, dividing evenly; do not
pack down.
3. Stand stuffed peppers upright in the Russell Hobbs®
Slow Cooker Stoneware Liner.
4. Combine the tomato sauce, garlic powder, and the
remaining black pepper in a large mixing bowl or mixing cup.
Spoon some of the sauce over each pepper. Pour the rest
into the Stoneware Liner.
5. Cover and set Control Dial to AUTO. Cook until peppers are
fork tender, 6 to 7 hours. Or cook on LOW 7 to 8 hours.
Makes 6 servings
14
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