Ingredients:

  • 4 Large Bell Peppers (Red, Yellow, or Orange)
  • 1 (796g / 28 oz) Can Crushed Tomatoes
  • 120 ml / ½ cup Beef or Vegetable Stock
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp (5g) Dried Basil
  • ½ tsp (2.5g) Salt (Kosher or Sea)
  • ¼ tsp (1.25g) Freshly Ground Black Pepper
  • 1 Tbsp (15 ml) Olive Oil (Extra Virgin)
  • 1 Medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 450g / 1 lb Lean Ground Beef (or Ground Chuck)
  • 100g / ½ cup Cooked White Rice (pre-cooked)
  • 1 Tbsp (15 ml) Tomato Paste
  • ½ tsp (2.5g) Smoked Paprika
  • 120g / 1 cup Shredded Sharp Cheddar or Mozzarella Cheese

Instructions:

  1. Slice the peppers in half lengthwise, from stem to base. Carefully scoop out and discard the seeds and white membranes (the pith).
  2. Trim a tiny flat slice off the rounded bottom of each pepper half (if needed) so they stand upright in the slow cooker without tipping over.
  3. In a medium bowl, combine the crushed tomatoes, beef stock, Worcestershire sauce, dried basil, salt, and pepper. Mix well.
  4. Pour approximately two-thirds of the sauce mixture into the bottom of the slow cooker insert. This acts as the cooking liquid and prevents scorching.
  5. Heat the olive oil in the large skillet over medium-high heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  6. Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess grease from the beef mixture.
  7. Stir in the tomato paste and smoked paprika. Cook for 1 minute.
  8. Transfer the cooked meat mixture to the mixing bowl. Add the pre-cooked rice to the bowl and mix thoroughly.
  9. Carefully spoon the filling mixture into the prepared pepper halves, mounding the filling slightly over the tops. Do not press the filling too tightly.
  10. Arrange the stuffed pepper halves upright in the slow cooker, nestled snugly together on top of the tomato sauce base. Drizzle the remaining reserved tomato sauce mixture over the top of the stuffed peppers.
  11. Cover and cook on LOW for 6 hours or HIGH for 4 hours, or until the peppers are fork-tender.
  12. About 15 minutes before serving, sprinkle the shredded cheese evenly over the top of each stuffed pepper. Replace the lid and allow the cheese to melt and become bubbly.
  13. Carefully lift the peppers out using a large spoon and serve immediately, spooning some of the delicious tomato sauce from the bottom of the pot over each one.