Ingredients:

  • 6 large bell peppers, tops removed and seeded
  • 1 tsp olive oil
  • 1 lb lean ground beef
  • 1 cup uncooked brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup part-skim mozzarella cheese, shredded

Instructions:

  1. Brown the lean ground beef in a skillet over medium high heat until no longer pink. Add the diced onion and garlic, sautéing for 4–5 minutes until the onion is translucent and the garlic smells aromatic. Drain any excess fat.
  2. In a large mixing bowl, combine the browned beef mixture with the uncooked brown rice, oregano, smoked paprika, salt, and pepper. Stir until the spices are evenly distributed. Note: Mixing the rice with the beef fat helps it cook more evenly.
  3. Brush the inside of the bell peppers with olive oil. Pack the beef and rice mixture tightly into each pepper, pressing down with a spoon to ensure there are no air pockets.
  4. Whisk together the diced tomatoes, beef broth, tomato paste, and Worcestershire sauce in a small bowl. Pour this mixture into the bottom of the slow cooker.
  5. Place the Stuffed Peppers upright in the slow cooker. Cover and cook on Low for 6 hours (or High for 3–4 hours) until peppers are tender and slightly slumped.
  6. Sprinkle the part skim mozzarella evenly across the tops of the peppers. Replace the lid for 10–15 minutes until the cheese is fully melted and bubbly.
  7. Garnish with chopped fresh parsley right before serving.
  8. Let the Stuffed Peppers rest for 5 minutes before lifting them out of the pot to keep the filling intact.