Slow Cooker Stuffed Peppers For Two

Yum! Next time I'll leave out the cinnamon and add some extra pepper for some heat but overall it was very good.

Ingredients:

2 large bell peppers

1/4 pound ground beef

1/4 cup chopped onion

1 small clove garlic, finely chopped

1 can (8 oz) tomato sauce

1/4 tsp salt

1/4 tsp ground cumin

1/8 tsp ground cinnamon

Dash of ground red pepper

1/3 cup uncooked rice

1/2 cup water

Directions:

Cut thing slice from stem end of each bell pepper to remove top, seeds and membranes. Rinse peppers.

Cook beef, onion, and garlic over medium heat in skillet until brown. Drain.

Stir in tomato sauce, salt, cumin, cinnamon, and red pepper. Stir in rice. Divide beef mixture evenly among peppers.

Pour water into 3 1/2 to 4 quart slow cooker; stand peppers upright in cooker.

Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with cheddar cheese.

Adapted from Betty Crocker