Let’s prepare these easy stuffed peppers:

1. Prepare the Bell Peppers:

• Wash the peppers. Slice off the tops horizontally. Remove and discard stems, seeds, and membranes from the inside, creating hollow pepper shells ready for stuffing.

2. Cook the Filling Base:

• In a skillet over medium-high heat, brown the ground meat (beef or turkey) with the chopped onion until cooked through and onion is softened.
• Add the minced garlic and cook for 1 more minute until fragrant. Drain off any excess fat.

3. Combine the Filling:

• In a medium bowl, combine the cooked meat mixture, the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Stir well to mix all filling ingredients evenly.

4. Stuff the Peppers:

• Spoon the prepared meat and rice mixture generously into each hollowed-out bell pepper.

5. Arrange in Slow Cooker:

• Pour about 1/2 inch of water into the bottom of the slow cooker insert.
• Carefully place the stuffed bell peppers standing upright inside the slow cooker. Pack them somewhat snugly if needed to help them stay upright.

6. Slow Cook:

• Cover the slow cooker with the lid.
• Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The peppers should be very tender.

7. Add Cheese:

• During the final 15 minutes of cooking, remove the lid and sprinkle the shredded cheese evenly over the top of each pepper.
• Replace the lid and cook until the cheese is fully melted and bubbly.

8. Garnish and Serve:

• Carefully lift the cooked stuffed peppers out of the slow cooker.
• Garnish with chopped fresh parsley and serve hot.

A comforting meal ready with minimal watching!