Stuffed Peppers


  • ½ lb ground beef
  • ½ lb bulk Italian sausage
  • ¾ C. uncooked white rice
  • 1 medium onion chopped
  • 2-3 cloves garlic minced
  • ½ C. shredded parmesan or Romano cheese
  • 1 tbs fresh chopped parsley
  • 1 tsp salt
  • ½ tsp black pepper
  • 6 red bell peppers tops and seeds removed
  • 1 C. beef broth
  • 1 – 14 oz can chopped tomatoes



Slow cooker or crock pot

Combine first nine ingredients in bowl.

Fill hollow peppers almost to top. Using your finger or the handle of a wooden spoon, make a hole in the middle of the meat mixture about 3/4 deep into the pepper. This will allow for expansion during cooking.

Place peppers in crock pot. Pour beef broth around peppers. Top peppers with chopped tomatoes. Slow cook for 6-8 hours.

Serve with mashed potatoes!