1-Getting started with Slow Cooker Stuffed Bell Peppers is straightforward and fun. Begin by washing the 6 large bell peppers and cutting off their tops. Use a spoon to carefully remove the seeds and ribs, creating a clean space for the stuffing this step helps ensure the peppers hold their shape.

2-Next, in a large bowl, mix together the 1 ½ pounds of lean ground beef, ½ cup uncooked white rice, 1 finely diced sweet onion, 2 teaspoons minced garlic, 1 teaspoon salt, and ½ teaspoon pepper. Drain one can of tomatoes with green chiles and stir that in, saving the liquid for later. Stuff the mixture evenly into the peppers and place them in your slow cooker.

3-Now, in another bowl, combine the reserved liquid from the tomatoes, the second can of tomatoes with green chiles, 1 cup chicken broth, 1 can of tomato paste, and ¼ cup packed brown sugar. Pour this over the stuffed peppers in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, and remember not to open the lid to keep the heat steady.

4-For firmer peppers, boil them briefly for 2-3 minutes before stuffing.