Ingredients:

  • 4 large (approx. 6 oz / 170g each) bell peppers
  • 1 lb (450g) lean ground beef
  • 2 cups (310g) uncooked long-grain brown rice
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • 1 can (15 oz / 425g) crushed tomatoes
  • 1 cup (240ml) low-sodium beef broth
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 cup (115g) shredded mozzarella or sharp cheddar cheese
  • Fresh parsley for garnish

Instructions:

  1. Carefully slice the tops off the bell peppers and scoop out the seeds and white membranes. Slice a tiny sliver off the bottom of each pepper to create a flat base so they stand upright in the crockpot.
  2. In a large bowl, combine the raw lean ground beef, uncooked brown rice, diced onion, minced garlic, oregano, smoked paprika, salt, and pepper. Mix until spices are evenly distributed, then pack the mixture tightly into each pepper.
  3. Whisk together the crushed tomatoes, beef broth, and Worcestershire sauce in a small pitcher or bowl. Gently pour the liquid around the peppers in the slow cooker until it reaches about halfway up the sides of the peppers.
  4. Cover and cook on Low for 6 hours or High for 3 hours. In the final 15 minutes of cooking, sprinkle each pepper with cheese and replace the lid for 5-10 minutes until melted. Garnish with fresh parsley.