Slow Cooker St￭ Peppers

Ingredients

• 4 large green or red bell peppers, tops removed and seeds discarded
• 1 pound ground beef or turkey (for a vegetarian option, substitute with 2 cups cooked quinoa or lentils)
• 1 cup cooked rice (brown or white, according to preference)
• 1 can (15 ounces) diced tomatoes, drained
• 1 small onion, finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheese (cheddar or mozzarella, optional for topping)
• 1 cup beef or vegetable broth
• 1 tablespoon olive oil (if sautéing the filling)

Instructions

1. Prepare the bell peppers by cutting off their tops and removing the seeds. Rinse them under cold water and set them aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Add the ground beef (or vegetarian alternative), breaking it up with a spoon. Cook until browned, about 5-7 minutes, ensuring no pink remains. Drain excess fat if necessary.
4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well until all ingredients are combined. Remove from heat and let cool slightly.
5. Stuff each bell pepper with the filling mixture, packing it firmly but not overly tight.
6. Place the st￭ peppers upright in the slow cooker. Pour the broth around the peppers to keep them moist during cooking.
7. Cover the slow cooker with a lid and cook on low for 6-8 hours or on high for 3-4 hours, until the peppers are tender.
8. If using cheese, sprinkle it on top of the peppers during the last 30 minutes of cooking. Cover and allow it to melt.
9. Once cooked, carefully remove the peppers from the slow cooker. Let them cool slightly before serving.