Ingredients:

  • 6 large bell peppers, tops removed and seeded
  • 0.5 cup low-sodium beef broth
  • 1 lb lean ground beef
  • 2 cups cooked brown rice
  • 1 cup crushed tomatoes
  • 0.5 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1.5 cups shredded mozzarella cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes.
  2. Trim a small sliver off the bottom of the peppers if necessary to create a flat base for stability.
  3. Pour the beef broth into the bottom of the slow cooker to create a steam barrier.
  4. In a large mixing bowl, combine the ground beef, cooked rice, crushed tomatoes, diced onion, and minced garlic.
  5. Stir in the dried oregano, smoked paprika, salt, black pepper, and Worcestershire sauce until well combined.
  6. Spoon the filling mixture into each prepared bell pepper, pressing down gently.
  7. Place the stuffed peppers upright in the slow cooker.
  8. Cover and cook on Low for 4 hours or High for 2 hours.
  9. Top each pepper with shredded mozzarella cheese and cook for an additional 15 minutes until the cheese is melted.
  10. Garnish with chopped fresh parsley before serving.