MAKING THESE IN THE CROCK POT KEEPS THE HEAT DOWN ON THESE HOT SUMMER DAYS!
4 green peppers (mine were small so I used 5)
1 pound 96% lean ground beef
1 (15oz) can lentils slightly drained
1/2 onion, diced
1 garlic clove, minced
1 cup uncooked instant brown rice
1 cup frozen peas
1 1/2 cups spaghetti sauce, divided
4 oz shredded cheddar cheese
Remove tops, core and seed peppers. In medium bowl mix remaining ingredients with 1 cup spaghetti sauce and cheese. Fill peppers with mixture. Pour 1/2 cup spaghetti sauce plus 1/2 cup water into slow cooker. Stand pepper upright in slow cooker and cover. Cook on LOW 5-7 hours (HIGH 2 1/2-3 1/2 hours).
I like them with extra sauce and grated parmesan cheese!