Ingredients:

  • 6 large Bell Peppers (mixed colours)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 1 lb Lean Ground Beef or Turkey
  • 1 ½ cups Cooked Long-Grain White Rice
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (15 oz) can Tomato Sauce
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Italian Seasoning
  • 1 tsp Salt, or to taste
  • ½ tsp Black Pepper, or to taste
  • 1 cup Shredded Cheddar or Mozzarella Cheese (Optional)

Instructions:

  1. Prep the Peppers: Slice the tops off the peppers horizontally (like little lids). Carefully scoop out and discard the seeds and white membranes. Set the pepper ‘bodies’ aside.
  2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute more until fragrant.
  3. Brown the Meat: Add the ground meat to the skillet. Break it up with a spoon and cook until mostly browned. Drain off any excessive fat.
  4. Mix the Filling: Transfer the meat and onion mixture to a large bowl. Add the pre-cooked rice, diced tomatoes (with juice), tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir thoroughly until evenly combined.
  5. Stuff the Peppers: Spoon the filling mixture generously into each prepared pepper shell, packing it lightly but firmly.
  6. Arrange in Crockpot: Pour about 1 cup of water or beef broth into the bottom of the slow cooker (6-quart or larger). Place the stuffed peppers upright into the slow cooker.
  7. Slow Cook: Cover the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until the peppers are fork-tender.
  8. Finish with Cheese (Optional): In the last 15-30 minutes of cooking, sprinkle the tops of the peppers evenly with the shredded cheese. Replace the lid to melt and soften the cheese.
  9. Serve: Carefully remove the Crockpot Stuffed Peppers from the slow cooker and serve immediately, spooning any remaining cooking liquid/sauce over the top.