Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 large bell peppers, chopped into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, unsalted
  • 1 can (8 oz) tomato sauce
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked long-grain white rice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the meat is browned and onions are translucent. Stir in minced garlic for the last 60 seconds, then drain any excess fat.
  2. Transfer the browned meat mixture to the slow cooker. Stir in chopped bell peppers, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, oregano, basil, salt, and pepper.
  3. Cover and cook on Low for 6–8 hours or High for 3–4 hours until peppers are tender.
  4. Stir in the uncooked white rice approximately 30–45 minutes before serving. Once the rice is tender, stir in the fresh parsley and remove from heat.