1large green Bell Peppertop and stem removed, seeded
⅓poundGround Beef
1teaspoonWorcestershire
4-5cherry or grape tomatoesdiced
1tablespoontomato paste
1teaspoonChili powder
¼teaspoonGarlic powder
¼teaspoonOnion powder
½cupWater
Instructions
Wash the green pepper and cut off the top and stem. Remove the ribs and seeds.
In a skillet, season the beef with salt and peppers and brown and cook the beef thoroughly.
Add the tomatoes, tomato paste, and the seasonings to the ground beef and stir to combine.
Spoon the beef mixture into the bell pepper.
Add the water to the bottom of a 2-quart slow cooker. Place the filled peppers into the bottom of the slow cooker.
Cover and cook on low for 3 hours. The peppers should be tender and the rice fully cooked.
Notes
Look for large, round, and firm bell peppers that can stand on their own. The larger and rounder the pepper, the more filling it can hold.
Since the slow cooker will be cooking at a low temperature, precook the ground beef.
Though not necessary, parboiling the peppers for a few minutes can make them a bit more tender. If you prefer a more crisp-tender pepper, you can skip this step.
Don't be afraid to season your filling generously. The bell peppers themselves are fairly mild in flavor, so a flavorful filling is key.
Overcooking the peppers in the slow cooker can make them too soft and they can lose their shape. Typically, 3-4 hours on low should be enough.
Place the pepper standing upright in the slow cooker. If you have trouble making them stand, you can trim a small amount from the bottom to create a flat base. But be careful not to create a hole where the filling could leak out.
After cooking, allow the bell pepper to rest for a few minutes before serving. This will help the flavors meld together and the peppers to firm up a bit, making them easier to serve.