Let’s walk through making these tender stuffed peppers:

1. Prepare the Peppers:

• Wash the bell peppers thoroughly. Slice the tops off horizontally (about ½ to ¾ inch down).
• Remove and discard the stems, seeds, and white membranes from inside the peppers, creating hollow shells. Set the pepper shells aside. (Optional: Finely chop the edible parts of the pepper tops to add to the onion/garlic sauté).

2. Cook Filling Base:

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

3. Combine Filling:

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

4. Stuff the Peppers:

• Carefully spoon the meat and rice mixture into each hollowed-out bell pepper, filling them generously.

5. Arrange in Slow Cooker:

• Pour about ½ cup of water into the bottom of the slow cooker insert.
• Place the stuffed bell peppers standing upright in the slow cooker. They should fit somewhat snugly to help support each other.

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 when pierced with a fork.

7. Add Cheese:

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

8. Garnish and Serve:

• Carefully lift the tender stuffed peppers out of the slow cooker using a large spoon or spatula.
• Garnish with chopped fresh parsley before serving hot.

The slow cooker creates incredibly tender peppers