Ingredients:

6 bell peppers

1 lb lean ground beef (90/10)

1 cup cooked rice

1 (10 oz) can Rotel, or tomato sauce

1 cup pimiento cheese (or shredded cheese)

1 tsp dried minced onion

1 tsp salt

½ tsp black pepper

1 tsp Worcestershire sauce

shredded cheese, for topping

Directions:

1. In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.

2. Cut the tops off the peppers and remove the ribs and seeds.

3. Add ¼ cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)

4. Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.

5. Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked. About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.

Bon Appetit!