Slow Cooker Stuffed Bell Peppers
Ingredients:
- 1 pound ground beef
- 1/2 pound ground hot Italian sausage
- 1/2 cup long-grain rice
- 1 small white onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 15 ounces tomato sauce (divided)
- 15 ounces diced tomatoes, undrained (divided)
- 1 teaspoon Worcestershire sauce
- 6-7 large bell peppers, various colors optional
- 1 cup beef broth
- 6-7 slices fresh mozzarella cheese, one for each pepper
- Chopped parsley or herbs, for garnish
Instructions:
- Prepare Filling:
- In a large bowl, mix together the ground beef, sausage, rice, onion, salt, pepper, garlic, Italian seasoning, Worcestershire sauce, half of the tomato sauce, and half of the diced tomatoes. Mix well, preferably with gloved hands.
- Prepare Bell Peppers:
- Slice off the tops of the bell peppers and remove the seeds and ribs. Optionally, chop the usable parts of the tops and mix into the filling. Place the hollowed peppers in the slow cooker.
- Stuff the Peppers:
- Stuff each bell pepper with the meat and rice mixture, pressing down to ensure even cooking of the rice.
- Prepare Sauce:
- Whisk together beef broth with the remaining tomato sauce and diced tomatoes. Pour this mixture over the stuffed peppers in the slow cooker.
- Cook:
- Cover and cook on HIGH for 4-5 hours or until the rice is fully cooked. If possible, baste the peppers with the sauce from the bottom of the slow cooker every 30 minutes to keep them moist.
- Add Cheese:
- Once cooked, place a slice of mozzarella cheese on top of each pepper. Cover and cook for an additional 15 minutes, or until the cheese is melted.
- Serve:
- Garnish the cooked stuffed peppers with chopped parsley or other herbs before serving.
Enjoy these hearty and flavorful slow cooker stuffed bell peppers, a perfect meal that combines the richness of meat, the texture of rice, and the freshness of bell peppers, all topped with melted cheese.
