Slow Cooker Stuffed Peppers

• 6-8 large bell peppers
• 1 lb. 80 % lean ground beef, uncooked
• 1 cup instant brown rice, uncooked
• 1 small onion, finely chopped
• 1 egg
• 15 oz. crushed tomatoes
• 1 Tbsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1 tsp. seasoned salt
• 1/4 tsp black pepper
• 1 cup Mozzarella cheese, shredded plus more for topping
• 1 cup beef stock
• 1/2 tsp. salt

1. Wash your peppers well and set aside.
2. In a medium sized mixing bowl, combine the beef, rice, 1/2 of the crushed tomatoes, egg, seasoned salt, black pepper, chili powder, cumin, garlic powder, Mozzarella cheese and onion and mix well.
3. Cut the tops off of the peppers and scrape out the membranes and seeds.
4. Stuff the peppers and arrange in the slow cooker.
5. In the mixing bowl, combine the other half of the crushed tomatoes, the beef broth and 1/2 tsp. salt.
6. Pour in the bottom of the slow cooker.
7. Cover and cook on high for 6 hours or on low for 9 hours.
8. During the last 5 minutes, top with Mozzarella cheese if desired and cover until melted.
9. Serve warm with a fresh salad and crusty bread.
10. Serves 6-8.
11. * This recipe can be doubled if you want to fill your larger slow cooker to feed a larger group of people.
12. Enjoy!

Recipe Credit: Cozy Country Living