STUFFED PEPPERS

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, divided use
6 large bell peppers, tops cut off, cored and seeded
1 (28 oz.) can tomato sauce
1/2 teaspoon garlic powder

Combine the ground beef, cooked rice, egg, cheese, parsley, salt, and 1/4 teaspoon of the black pepper in a large mixing bowl.

Cut a very small hole in the bottom of each pepper. Spoon the meat mixture into the top opening of the peppers, dividing evenly; do not pack down. Stand stuffed peppers upright in the Russell Hobbs® Slow Cooker Stoneware Liner.

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.

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
Crock Pot Size: 6 quart
Source: Russell Hobbs THSC600 Slow Cooker Manual