Ingredients:

  • 1 pound (450g) ground beef (or ground turkey/chicken)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 1 tsp, 5g)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (8 ounce/225g) can tomato sauce
  • 1/2 cup (100g) uncooked long-grain white rice, rinsed
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • 1/4 teaspoon (1.25ml) garlic powder
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup (30g) chopped fresh parsley
  • 4 large bell peppers (various colors), tops removed and seeded
  • 1 cup (240ml) beef broth (or vegetable broth)
  • Optional: 1 cup (100g) shredded cheddar cheese or mozzarella cheese, for topping

Instructions:

  1. Brown ground beef (or chosen meat) in a skillet over medium-high heat. Drain any excess fat.
  2. Add chopped onion and minced garlic to the skillet and sauté until softened, about 3-5 minutes.
  3. Stir in diced tomatoes, tomato sauce, uncooked rice, oregano, basil, garlic powder, salt, pepper, and optional parsley into the skillet with the meat and onion mixture.
  4. Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers inside and out.
  5. Spoon the meat and rice mixture into each bell pepper, packing it firmly.
  6. Pour beef broth into the bottom of the slow cooker. Place the stuffed peppers upright in the slow cooker, making sure they fit snugly.
  7. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the peppers are tender and the rice is cooked through.
  8. During the last 30 minutes of cooking, sprinkle shredded cheese over the top of each pepper, if desired.
  9. Carefully remove the slow cooker stuffed peppers from the slow cooker and serve hot.