Ingredients:

  • 6 large bell peppers
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup cooked rice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded mozzarella cheese
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder

Instructions:

  1. Cut tops off bell peppers and remove seeds. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. In a large mixing bowl, combine cooked ground beef mixture, diced tomatoes, tomato sauce, cooked rice, oregano, basil, salt, and pepper. Stir to combine well.
  5. Spoon the filling into each bell pepper, packing it in firmly.
  6. Arrange the stuffed peppers in the slow cooker, standing upright.
  7. In a small bowl, whisk together tomato sauce, Italian seasoning, and garlic powder. Pour over the peppers in the slow cooker.
  8. 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.
  9. During the last 30 minutes of cooking, sprinkle mozzarella cheese over the top of each pepper.
  10. Carefully remove the stuffed peppers from the slow cooker and serve hot.