Name: Italian Stuffed Peppers
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 6 servings
Ingredients: 6 large green or sweet red peppers; 1 pound lean ground beef (90% lean); 2 cups cubed part-skim mozzarella cheese (1/4-inch 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 can (28 ounces) crushed tomatoes; 1 cup beef broth; 1/2 cup grated Parmesan cheese; Additional minced fresh parsley

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Italian Stuffed Peppers

240 min6 servings

Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.—Taste of Home Test Kitchen

Ingredients

6 large green or sweet red peppers

1 pound lean ground beef (90% lean)

2 cups cubed part-skim mozzarella cheese (1/4-inch 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 can (28 ounces) crushed tomatoes

1 cup beef broth

1/2 cup grated Parmesan cheese

Additional minced fresh parsley

Instructions

1 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.

2 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.