How was everyone's weekend? I hope everyone had a "Hoppy Easter".
This dish is a total time saver. If you have a hectic weekday schedule like my family does, this is the dish for you. I love setting everything up before work and coming home to dinner all done. I make a few different versions of stuffed peppers this is the easiest. No par boiling required for the peppers just set and forget!
6 large bell peppers, tops cut off and hollowed out, and tops chopped (I never waste them)
1 small onion, diced
2 clove garlic, minced
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
32 ounce can crushed tomatoes, divided
1 cup cooked white rice
8 ounce mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, and divided
1 1/2 cup beef broth
Heat a large skillet over medium heat. Cook onion, garlic and chopped pepper tops until onion is clear. Add ground beef and brown. Add salt, pepper, and Italian seasoning. Mix well then add half the can of tomatoes. Stir in cooked rice and half the mozzarella and half the parmesan cheeses.
Spoon mixture into peppers, filling about 3/4 of the way. Place stuffed peppers into 5-quart slow cooker. Pour remaining crushed tomatoes over peppers, then pour beef broth around the sides.
Cover and cook on low for 8 hours high for 6. Top with remaining Parmesan cheese and mozzarella before serving.
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