Slow Cooker Stuffed Peppers

6 standard portions

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Ingredients

• 6 medium bell peppers (mixed colors)
• 1 pound ground beef
• 1 ½ cups cooked rice (white or brown)
• 14 ounces can diced tomatoes (divided)
• 1 medium yellow onion (finely diced)
• 4 cloves garlic (minced)
• 1 cup shredded cheddar cheese (divided)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¾ cup beef broth (or chicken stock)

Method

1. Cut the tops of the bell peppers, remove seeds and ribs and set aside.
2. In a large bowl, combine ground beef, rice, half of the diced tomatoes, onion, garlic, ½ cup of cheese, chili powder, smoked paprika, salt, and pepper. Mix well.
3. Stuff each bell pepper with the meat mixture all the way to the top.
4. Arrange the stuffed bell peppers in a 6-quart (or larger) slow cooker.
5. In a small jug, combine the remaining diced tomatoes with the beef broth, and pour all over the stuffed peppers. Return the tops to the peppers.
6. Cover the slow cooker with a lid, and cook on high for 2-3 hours, or on low for 5-6 hours.
7. Remove the lid and the tops, top each bell pepper with the remaining cheese, then cover with the lid again to allow the cheese to melt. Serve warm.