Categories: Crockpot, Dinner

Ingredients

• 6 large sweet red or green peppers
• 1 pound lean ground beef (90% lean)
• 2 cups cubed part-skim mozzarella cheese (1/4" cubes)
• 1 cup uncooked converted rice
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup beef broth
• 1 can (28 oz.) crushed tomatoes
• 1/2 cup grated parmesan cheese
• Additional minced fresh parsley

Directions

1. Cut tops off peppers and remove seeds; set aside.

2. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5-6 qt. slow cooker. Pour broth over peppers; top with tomatoes.

3. Cover and cook on low for 4-5 hours or until a meat thermometer reaches 160 and peppers are tender. Sprinkle with parmesan cheese and additional parsley.

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