Ingredients

14 oz tomato puree (use ½ of a 28-oz can)

1 teaspoon Italian seasoning

½ teaspoon dried garlic powder

½ teaspoon dried onion powder

½ teaspoon salt

14 oz tomato puree (use the other ½ of a 28-oz can)

1 ½ pounds lean ground beef (at least 80% lean)

1 medium onion, finely chopped (about 1 cup)

2 cloves garlic, minced

2 teaspoons Italian seasoning

1 teaspoon salt

1 ¼ cups parboiled rice (uncooked)

6-8 medium-large bell peppers (tops sliced off, cores removed; any color)

Shredded mozzarella (optional)

Instructions

Step 1: Make the sauce by mixing 14 oz tomato puree, 1 teaspoon Italian seasoning, ½ teaspoon dried garlic powder, ½ teaspoon dried onion powder, and ½ teaspoon salt in a medium measuring cup. Set aside.

Step 2: In a large bowl, combine the ground beef, chopped onion, minced garlic, 14 oz tomato puree, 2 teaspoons Italian seasoning, 1 teaspoon salt, and uncooked parboiled rice. Mix well to create the filling.

Step 3: Ladle a little sauce into the bottom of a 6-7 quart crockpot. Stuff each bell pepper tightly with the filling, filling just under the rim. Place the stuffed peppers upright in the crockpot, stacking slightly if needed but keeping the lid able to close securely.

Step 4: Pour the remaining sauce evenly over the stuffed peppers. Cover with the crockpot lid and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the filling is fully cooked.

Step 5: If using, sprinkle shredded mozzarella on top of the peppers and close the lid for an additional 5 minutes to melt the cheese. Serve the stuffed peppers with the sauce from the bottom of the crockpot.

Tips & Variations

Use any color of bell peppers you like for a vibrant presentation.

Parboiled rice ensures the rice is tender by cooking in the crockpot without becoming soggy.

For extra flavor, add chopped fresh herbs like parsley or basil to the filling before cooking.

Try ground turkey or Italian sausage instead of beef for a different protein twist.

Serve with a side of crusty bread to soak up the delicious tomato sauce.

FAQs

Can I use fresh rice instead of parboiled rice?

Using fresh, uncooked rice may result in unevenly cooked or mushy filling because it might not cook fully in the crockpot. Parboiled rice is recommended as it cooks evenly during the slow cooking process.

Do I need to pre-cook the peppers before stuffing?

No, the peppers soften perfectly during the slow cooking process. Just core and slice off the tops before stuffing, then cook them directly in the crockpot.