1 cup green bell pepper - chopped
4 oz fresh mushrooms chopped
2 tablespoon butter
salt and pepper to taste
2 lbs lean ground beef
3/4 cup shredded parmesan
2 eggs
1 tablespoon Italian seasoning
2 tablespoon dried minced onion
2 teaspoon minced garlic
16 oz sliced provolone cheese

1. Heat the butter in a sauce pan and season mushrooms and peppers with salt and pepper and sauté until tender.
2. Meanwhile in a bowl combine beef, eggs, parm, Italian seasoning, onion and garlic until mixed well, seasoning with additional salt and pepper.
3. Add peppers and mushrooms to meat mixture and combine well.
4. Press half of the meat mixture into the bottom of a 6 quart slow cooker.
5. Top with half of the cheese slices and then press the remaining meat mixture on top of the cheese.
6. Cook on high for 2-3 hours or until cooked through and then top with remaining cheese slices and cook until melted.

This recipe currently has 0 comments. Add your own comment in the right hand menu.