|Photo by: Katy Stovall|
6 red sweet peppers
1/2 medium onion
1 pound lean ground beef
1 package Rice-A-Roni© chicken flavored rice and vermicelli mix
1 cup frozen organic white corn
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Mediterranean sea salt
1/4 teaspoon ground black pepper
1 cup shredded mozzarella cheese
Pam© Nonstick cooking spray
1 8-oz can tomato sauce
Wash red 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.