Slow Cooker

Stuffed Steakhouse Peppers

Yield: 5 

Ingredients

5 large bell peppers (any color you want- red, green, yellow)

1 pound chopped lean beef  (or you can use ground chicken or Turkey)

1/2 cup diced onion

1/2 cup diced bell pepper ( using the tops)

2 tablespoons of your choice, Steak Sauce

8 ounces tomato sauce

1 cup cooked Orzo (or you can use any type rice)

Salt and Pepper to taste

1 cup shredded Colby jack cheese, ( or Cheddar)

-Cut off the tops of the bell peppers, and dice enough for 1/2 cup)

-In a large bowl, combine the chopped meat (or Turkey , chicken)

onions, diced peppers, steak sauce, tomato sauce and orzo (or rice) and stir to combine. Season with salt and black pepper

-Stuff each pepper with the beef (or turkey/chicken) mixture and place in a crock pot.

-Pour about a 1/4 cup of water in the bottom of the crock pot and cover.

-Cook on Low 6 to 8 hours, or High for 4 hours.

-Just before serving top with the shredded cheese and cover until melted.

Chef's Options:

For a Mexican touch: replace the steak sauce, with about 1/2 salsa and 1 jalapeño diced ( remove seed, if you don't want it to spicy)

Top with White Cheddar.

Enjoy Chef Ed