Ingredients:

  • 4 large bell peppers (any color), halved lengthwise and seeded
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground beef (approx. 450g), 80/20 blend
  • 1 cup cooked rice (approx. 200g), long-grain or brown rice
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 1 (8 ounce) can tomato sauce (approx. 225g)
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded mozzarella cheese (approx. 50g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • ½ cup beef broth (approx. 120ml)
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon garlic powder

Instructions:

  1. Halve the bell peppers lengthwise, remove seeds and membranes, and 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 the cooked ground beef mixture, cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Mix well.
  5. In the bottom of the slow cooker, combine the can of diced tomatoes, beef broth, Italian seasoning, and garlic powder.
  6. Spoon the filling into the bell pepper halves, packing it in firmly.
  7. Carefully place the stuffed peppers in the slow cooker, nestled in the tomato sauce mixture.
  8. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until peppers are tender.
  9. Sprinkle the stuffed peppers with mozzarella cheese during the last 30 minutes of cooking time, or until melted.
  10. Carefully remove the stuffed peppers from the slow cooker and serve immediately.