Ingredients
6 large green or sweet red peppers1 pound lean ground beef (90% lean)2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)1 cup uncooked converted rice1 small onion, chopped2 garlic cloves, minced1 teaspoon minced fresh parsley1 teaspoon salt1/2 teaspoon pepper1 can (28 ounces) crushed tomatoes1 cup beef broth1/2 cup grated Parmesan cheeseAdditional minced fresh parsley
Preparation
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides.
Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.
